Decadent Chocolate Soufflé

1Preheat your oven to 375°F (190°C).

2Grease four ramekins with butter and dust them with granulated sugar (100 g), tapping out the excess. This will help the soufflés rise evenly.

3In a heatproof bowl, melt the dark chocolate (200 g) over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

4In a separate bowl, whisk the egg yolks with the granulated sugar (100 g) and vanilla extract (1 teaspoon) until the mixture is pale and thick.

5Fold the melted chocolate into the egg yolk mixture until well combined.

6In another clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

7Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

8Pour the soufflé mixture into the prepared ramekins, filling them about three-quarters full.

9Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and have a slight jiggle in the center.

10Remove from the oven and dust with powdered sugar before serving immediately.