If you have LARGE ramakin dishes this mixture will serve Four If you have smaller it will serve 6.
Step 1: Ingredients and Equipment
Butter-A Large Lump
Chocolate(I used Lindt 70% Cocoa but you can use any 70% and above chocolate)-150g
White Granulated Sugar-150g
4 Large Ramakins or 6 Smaller Ramakins
Large HeatProof Bowl
Large Knife (optional)
Two Small Bowls
Large Mixing Bowl
If you want to make your life easier use an electric whisk if you want to build muscle use a normal one.
Step 2: Preparation
Seperate the eggs and put 6 whites in a small bowl and put 3 yolks in the other ( Do with the 3 other yolks as you wish)
Eggs can be seperated many ways but i find the easiest way is to cup one of your hands and pour the egg into it then let it drip through into a bowl. Pour the egg whites into the large mixing bowl.( Picture 1 and 2 )
Line the ramkins with butter ( Rub butter around the inside ) Then sprinkle some sugar inside and spin the ramakin (tip out any excess sugar.(Picture 3 and 4)
Lindt comes in packs of 100g so i took 1 full pack and halfed another bar. You can now break it into small pieces or cut it.(Pictures 5 and 6)
Pre heat oven to 190oC.
Step 3: Getting Stiff...Peaks
Note: Do not let the bottom of the bowl touch the water.
When it is melted add the egg yolks and mix slowly. As in Picture 1.
The mixture will get very thick.
Get your your whisk and whisk the egg whites until it creates soft peaks (as in picture 2) then add the 100g of sugar in four goes whisking on high speed until stiff peaks are obtained(picture 3).
Step 4: Making the Souffle Mix
Then pour this mixture into the ramakins(Picture2).
Bake at the front in the centre shelf of the pre heated oven.For 6-8 minutes
Place on plates once they start to tear at top take out and place on plates with kitchen roll on top or the plates may crack(Picture3).