Chocolate Souffles

Directions

• Preheat oven to 190°C.
• Butter 6 individual ramekins (you can use coffe mugs) and sprinkle with sugar.
• This gives the souffle a surface to climb up.
• Melt chocolate pieces in a metal bowl over gently simmering water.
• Stir constantly (Overheated chocolate will ruin a recipe).
• Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
• In a separate bowl, beat egg whites with salt on medium speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites.
• The chocolate mixture should be light and bubbly, and evenly coloured, without egg white streaks.
• Spoon your soufflé mixture into the prepared ramekins Bake for 12 – 15 minutes until risen with a crusty exterior.
• Serve with a dusting of cocoa or castor sugar if desired.