Chocolate soufflé by Hidde de Brabander

Ingredients

• butter, to grease
• 300 g dark chocolate (70% cocoa), coarsely chopped
• 300 g whole milk
• 70 g egg yolk
• 15 g potato starch
• 270 g protein
• 90 g granulated sugar + extra for sprinkling

Preparation

1. Preheat the oven to 180°C. Grease the ramekins with some butter and brush the butter up along the edges. Sprinkle the ramekins with granulated sugar.
2. Melt the dark chocolate in a heatproof bowl on a saucepan with a layer of boiling water. Make sure the bottom of the bowl does not touch the water. Keep warm. Bring the milk to a boil in a saucepan. In a bowl, mix the egg yolks with the potato starch and add a splash of the hot milk. Stir until smooth and pour everything back into the saucepan. Heat while stirring until the cream is cooked and bound. Add the melted chocolate and stir until smooth. Let the chocolate mixture cool to about 60 °C.
3. Beat the egg whites with the granulated sugar with the (stand) mixer with whisk until fluffy and almost stiff peaks form. Gently fold the egg whites into the chocolate mixture in two parts until an airy batter is formed. If necessary, scoop the batter into a piping bag. Spoon or pipe the batter into the molds and smooth out. Wipe the edges of the molds free with a finger.
4. Bake the soufflés in the oven for about 15 minutes, until risen and cooked. Serve immediately.