1 1/2 cups milk
2 tbsp corn starch
2 egg yolks
3 egg whites
200g dark chocolate, at least 60%
6 tbsp sugar
Some powdered sugar
Makes Three Total Time: 35 minutes
Butter the three ramekins and place in the fridge. Break the chocolate into pieces and place in a mixing bowl.Preheat the oven to 355 degrees Fahrenheit. In a small pot heat the milk with the cornstarch over medium-low heat, stirring continuosly. Once the milk begins to thicken, pour it over the chocolate in the mixing bowl, and then stir until everything is smoothly combined. Then mix in the egg yolks.
In another mixing bowl, beat the egg whites together with one tbsp sugar on low speed for two minutes. Then add in the rest of the sugar gradually, and mix on high speed until the egg whites have a fluffy white consistency.
Gently pour the chocolate mixture into the center of the egg whites. Don't stir, simply fold the outside into the center with a spatula.
Once combined, take out the ramekins from the fride, butter them again, and add a bit of sugar to create the bearings to allow the soufflé to rise. Pour the mixture into the ramekins up to about one centimeter from the top. Bake for 22 minutes, then dust with powdered sugar and serve warm.
