Ingredients for 6 Servings:
- 150g dark chocolate
- 6 eggs
- 75g sugar
- 2 tablespoons water
- 1 1/2 teaspoons ground cinnamon
- 1 pinch salt
- A little butter
Instructions:
- Melt the dark chocolate, broken into pieces, in the water over low heat until smooth.
- Preheat oven to 220°C (th 5).
- In one bowl, combine 4 egg yolks; reserve the 6 whites in another. Beat yolks with sugar until pale yellow and fluffy. Gently fold in the chocolate mixture and cinnamon.
- Add a pinch of salt to the egg whites and beat to stiff peaks. Fold half into the chocolate mixture, then incorporate the rest with gentle bottom-to-top motions, avoiding overmixing.
- Butter porcelain ramekins and fill halfway. Bake until risen.
- Watch closely and serve immediately upon rising.
Note: These soufflés remain soft and slightly undercooked inside, as many enthusiasts prefer. For a fully set texture, bake longer to your taste.
