Ingredients (makes 10, 60g souffles)
Choose ONE from the following dark chocolate:
60g egg yolks
In a mixing bowl, melt the chocolate.
In a saucepan, boil the milk with the corn starch.
Pour the boiled milk over the melted chocolate and whisk until smooth.
Beat the egg whites with the sugar until they obtain soft peaks.
Add a portion of the whipped egg whites into the chocolate mixture and then the egg yolks. Fold the mixture with a spatula and add the rest of the egg whites until fully incorporated.
Place in buttered and sugared ramekins and bake in a convection oven at 190°c for 6/7 minutes depending on the size.
The desired result is a creamy, almost liquid centre to the soufflé.
Note: before baking the souffles, they can be kept in the refrigerator for a few hours or for several days in the freezer.
Recipe courtesy of Republica del Cacao