Chocolate Soufflé Baked in an Espresso Cup

Ingredients

• 100 g dark chocolate
• 60 g Butter
• 2 egg yolks
• 4 tsp cocoa powder
• 25 g cornstarch
• 4 egg whites
• 1 pinch salt
• 1 packet vanilla sugar
• butter and semolina (for the cups)

Instructions

1. 1.

   First grease six small cups or soufflé molds and dust them with semolina.

2. 2.

   Break chocolate into pieces and combine with butter in a bowl. Melt over a bain-marie, then remove from heat. Whisk egg yolks and fold in. Mix cocoa powder and cornstarch, sift, and stir in. Beat egg whites with salt and vanilla sugar until stiff peaks form. Fold one-third of the meringue into the chocolate mixture, then gently fold in the remaining whisked eggs.

3. 3.

   Fill the cups or molds with the batter. Bake in a preheated oven on the middle rack (200 °C for electric; level 3–4 for gas; 180 °C fan) for about 20–25 minutes. Serve soufflés immediately.