Instructions

1. Prepare the Ramekins:
   • Preheat your oven to 375°F (190°C).
   • Generously butter 4 individual ramekins and dust them with granulated sugar, ensuring they are evenly coated. Tap out any excess sugar.
2. Melt the Chocolate:
   • In a medium saucepan, melt the 4 tablespoons (60 grams) of butter over low heat.
   • Add the chopped dark chocolate (4 ounces / 115 grams) and stir until completely melted and smooth.
   • Remove from heat and stir in the vanilla extract (1 teaspoon / 5 milliliters).
3. Make the Base:
   • In a separate bowl, whisk the 3 large egg yolks until they are pale and thick.
   • Slowly add the melted chocolate mixture to the egg yolks, stirring continuously until well combined.
4. Whip the Egg Whites:
   • In a clean, dry bowl, whisk the 4 large egg whites with a pinch of salt until soft peaks form.
   • Gradually add the 1/3 cup (70 grams) of granulated sugar, continuing to whisk until stiff peaks form.
5. Combine and Fold:
   • Gently fold a small amount of the whipped egg whites into the chocolate mixture to lighten it.
   • Carefully fold in the remaining egg whites, ensuring not to deflate the mixture.
6. Bake:
   • Spoon the soufflé mixture into the prepared ramekins, filling them about 3/4 full.
   • Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the soufflés have risen and are set on the outside but still slightly soft in the center.
7. Serve:
   • Remove from the oven and dust with powdered sugar if desired.
   • Serve immediately for the best texture and presentation.

Enjoy your chocolate soufflé!