Prepare the ramekin. Grease the ramekin with butter. Add a small amount of granulated sugar, and swirl it so that it sticks around all over.
Make sure the granulated sugar thinly coats the surface of the ramekin. The sugar crystals are a bit difficult to see in the photo, but they're there so that the soufflé can rise properly while grabbing on to them.
Because the cake must be served when it's still hot, make sure to decorate the serving dishes using things like fruits in advance.
Add the finely chopped chocolate into a bowl. Heat the bowl over a hot bath and melt the chocolate. Then add the butter and mix well.
Make sure the chocolate mixture is not too hot. Add the egg yolks and mix some more.
Whip the egg white in a different bowl. Add the sugar when it starts to foam. Whip well until still peaks form.
Add a fourth of the meringue into the chocolate mixture. Whisk until smooth.
Add the rest of the meringue into the smoothened chocolate mixture. Fold in gently with a rubber spatula.
Pour a heaping amount into the ramekins. Bake for 7 to 10 minutes in a 180℃ preheated oven. When done, serve immediately.
Sprinkle powdered sugar or serve with chocolate sauce (Recipe ID: 1035415) if possible. Scoop the center with a spoon, and enjoy!
Also great with ice cream.
Unfortunately, the cake will begin to shrink after 10 minutes. That's why it's crucial to eat while it's hot. When it's gone cold, you can serve it as a moist gateau au chocolat.
Story Behind this Recipe
This is a simple version of a recipe I learned in France.
Soufflé cakes are easy but they shrink pretty fast. So make sure to prepare everything beforehand. Baking time depends on the mold you're using. Take care not to bake too much as the cake will become dry. Turn the oven off when it rises over the top. The time is 7-8 minutes when using these ramekins. I recommend using couverture.