Preparing the ramekins
To start making a chocolate soufflé in a ramekin, the first step is to prepare the ramekins themselves. Take a small amount of butter and use it to grease the inside of the ramekins. Make sure to cover the entire surface of the ramekin with a thin layer of butter, as this will help the soufflé rise more evenly. Once the ramekins are greased, sprinkle them with a light coating of sugar, tapping out any excess. This sugar coating not only adds a touch of sweetness but also helps the soufflé rise by providing a rough surface for it to grip onto.
Making the chocolate base
The next step is to make the chocolate base for the soufflé. Start by melting a combination of dark chocolate and unsalted butter in a heatproof bowl set over a pot of simmering water. Stir the mixture occasionally until it is smooth and fully melted. Once melted, remove the bowl from the heat and set it aside to cool slightly. In a separate bowl, whisk together egg yolks and sugar until pale and fluffy. Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent the eggs from scrambling. Continue stirring until the chocolate base is well combined and smooth.
Whipping the egg whites
Whipping the egg whites is a crucial step in creating the light and airy texture of a soufflé. Start by separating the egg whites from the yolks and placing them in a clean, dry bowl. Using an electric mixer or whisk, beat the egg whites on medium-high speed until soft peaks form. Soft peaks are achieved when the egg whites hold their shape but the tips curl over when the mixer is lifted. Once soft peaks are formed, gradually add in granulated sugar while continuing to beat the egg whites. Beat until stiff peaks form, which means the egg whites hold their shape when the mixer is lifted and do not collapse.
Combining the chocolate base and egg whites
Once the egg whites are whipped to stiff peaks, it’s time to combine them with the chocolate base. Take a spoonful of the whipped egg whites and gently fold it into the chocolate base. The purpose of this initial folding is to lighten the chocolate base and make it easier to incorporate the remaining egg whites without deflating them. Once the first spoonful is folded in, gradually add the remaining whipped egg whites to the chocolate base, folding gently until the mixture is well combined. Be careful not to overmix, as this can cause the soufflé to lose volume.
Baking the soufflés
With the soufflé mixture fully combined, it’s time to transfer it to the prepared ramekins and bake. Fill each ramekin about three-quarters full, leaving room for the soufflé to rise. Use a spatula to smooth the tops of the soufflés, and wipe away any excess batter from the rim of the ramekins to allow for proper rising. Place the ramekins on a baking tray and transfer them to a preheated oven. Bake at the recommended temperature for the specified amount of time, or until the soufflés have puffed up and are set in the center. Once baked, remove the soufflés from the oven and serve immediately to enjoy them at their lightest and fluffiest.
