Proportions for 6 people:
- 150g dark chocolate
- 6 eggs
- 75 g of sugar
- 2 tablespoons of water
- 1 1/2 teaspoon ground cinnamon
- 1 pinch of salt
- A little butter.
Development:
- Over low heat, melt the chocolate, broken into pieces, in the water until smooth.
- Turn on the oven (220°C), th 5.
- In a bowl, drop 4 egg yolks and, in another, keep the 6 whites. Add the sugar to the yolks and beat together until pale yellow and fluffy. Carefully incorporate the chocolate into this mixture, adding the cinnamon powder.
- Put a pinch of salt in the egg whites and beat them very stiff. First mix half of the egg whites with the chocolate properly, then add the rest of the whites, mixing from bottom to top without trying to mix too well.
- Butter porcelain ramekins, fill them halfway up the pan, put in the oven.
- Watch and remove as soon as the soufflé has risen, serve immediately.
Note:As is, these soufflés are still very soft inside and practically only hot and uncooked. This is how amateurs prefer them. But it is obvious that you can continue cooking longer so that all the soufflé is set. It's a matter of taste.
