Chocolate Soufflé

Ingredients

• Approximately 3 tablespoons of softened butter, for greasing
• Approximately 3 tablespoons granulated sugar, for coating ramekins
• 1.2 ounces heavy cream
• 1.2 ounces milk
• 1.75 ounces 71% chocolate, chopped
• 1.75 ounces unsweetened chocolate, chopped
• 1.7 ounces cocoa powder
• 3.5 ounces water
• 8.9 ounces egg whites
• 3.5 ounces granulated sugar
• 1/2 teaspoon salt

Directions

1. Heat the oven to 390 degrees F, leaving the convection fan off. Coat 4 ramekins generously with softened butter, taking the butter all the way to each rim. Add sugar to the buttered interiors, turn to cover them evenly, then tap out whatever does not stick and put the ramekins aside.
2. Put both chopped chocolates into a large bowl. Heat the milk and cream together until they come to a boil, then take them off the heat right away and pour the hot liquid over the chocolate. Leave it alone for a few minutes, then use a rubber spatula to stir until the mixture is smooth.
3. Set a pot holding a few inches of water over medium heat. Rest the bowl of melted chocolate above the water, then mix in the water and cocoa powder. Stir often, cooking until the chocolate base looks smooth, shiny, and thick, about 5 minutes. Shut off the heat and lift the bowl away from the pot, returning it over the hot water only if needed. You want the chocolate mixture warm, not hot.
4. In a stand mixer fitted with the whisk attachment, whip the egg whites on high until they start to foam. Reduce the speed, slowly add the sugar and salt, then bring the mixer back to high and beat until the meringue holds firm, glossy, smooth peaks.
5. Stir about 1/4 of the meringue fully into the chocolate base to loosen it. Gently fold in the rest, working carefully so you keep as much air as possible. Once the white streaks have disappeared, pipe the batter into the prepared ramekins up to the top, then level the surfaces with an offset spatula. Arrange the ramekins on a sheet tray, set them in the center of the oven, and bake for 12 minutes if you want the centers wet, or 13-14 minutes for a drier interior. Serve right away.
6. To make the souffles ahead, cover each ramekin with plastic wrap and refrigerate up to 1 day. When you are ready to bake, heat the oven as directed, bake the souffles for 15 minutes, and serve immediately.