A chocolate soufflé is a classic and decadent dessert known for its light and airy texture. It is made with a base of chocolate, sugar, egg yolks, and flavorings, and it gets its airy rise from beaten egg whites. The term "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff," reflecting the dish's characteristic rise in the oven. Here's a basic recipe for Chocolate Soufflé:

Ingredients:

• 4 ounces (about 113 grams) bittersweet or semisweet chocolate, chopped
• 1/4 cup (60 grams) unsalted butter
• 1/4 cup (30 grams) all-purpose flour
• 1/2 cup (120 ml) whole milk
• 1/2 cup (100 grams) granulated sugar, divided
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 5 large egg whites
• Pinch of salt
• Powdered sugar for dusting (optional)

Instructions:

Preheat the Oven:

• Preheat your oven to 375°F (190°C). Butter and sugar the ramekins or soufflé dishes.

Melt Chocolate and Butter:

• In a heatproof bowl set over simmering water (double boiler), melt the chopped chocolate and butter together. Stir until smooth. Remove from heat.

Make Chocolate Sauce:

• Whisk in the flour to the chocolate-butter mixture until well combined. Gradually add the milk, whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a smooth chocolate sauce. Remove from heat and let it cool slightly.

Add Sugar and Vanilla:

• Whisk in half of the granulated sugar (1/4 cup) and the vanilla extract into the chocolate sauce. Then, whisk in the egg yolks one at a time until fully incorporated.

Beat Egg Whites:

• In a clean, dry bowl, using an electric mixer, beat the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining sugar (1/4 cup) and continue beating until stiff peaks form.

Fold in Egg Whites:

• Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites until no white streaks remain.

Fill Ramekins:

• Spoon the soufflé mixture into the prepared ramekins, filling them almost to the top.

Bake:

• Place the filled ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes or until the soufflés have risen and set. They should have a slightly gooey center.

Dust with Powdered Sugar (Optional):

• If desired, dust the tops of the soufflés with powdered sugar before serving.

Serve Immediately:

• Serve the chocolate soufflés immediately, as they begin to deflate shortly after coming out of the oven.