Ingredients:

  • 15g unsalted butter, softened (for ramekin prep)
  • 25g granulated sugar (for coating ramekins)
  • 60g high-quality bittersweet chocolate (60%–70% cacao), finely chopped
  • 15g unsalted butter, cubed
  • 0.5 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 1 large egg yolk, room temperature
  • 2 large egg whites, room temperature
  • 0.125 tsp cream of tartar
  • 25g superfine sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Use a pastry brush to coat the inside of two 6-ounce ramekins with 15g of softened butter using vertical upward strokes.
  2. Pour 25g granulated sugar into the ramekins, rotate to cover the buttered surface completely, and tap out the excess sugar.
  3. In a double boiler over simmering water, melt the 60g chopped chocolate and 15g cubed butter until smooth and glossy.
  4. Remove the chocolate mixture from heat. Stir in the vanilla extract, sea salt, and the single egg yolk until fully incorporated.
  5. In a clean bowl, whisk the 2 egg whites and cream of tartar until soft peaks form. Gradually add 25g superfine sugar while whisking until stiff, glossy peaks form.
  6. Gently fold one-third of the egg whites into the chocolate base to lighten the texture.
  7. Carefully fold in the remaining egg whites using a silicone spatula until no white streaks remain, being careful not to deflate the air bubbles.
  8. Divide the batter between the prepared ramekins. Run a thumb around the inside rim of each dish to create a 'channel' for a straight rise.
  9. Bake for 12 minutes until the souffles have risen significantly above the rim but still have a slight jiggle in the center. Serve immediately.