The Best Chocolate Soufflé You'll Ever Make

Generously butter 3 (9cm) ramekins and dust the bottom and sides thoroughly with sugar, making sure sugar is covering all the butter inside the dish. Tap out the excess sugar. Set aside.

Preheat the oven to 200°C (400°F).

In a saucepan, melt butter over medium-low heat, add 1 tablespoon of all-purpose flour, and whisk for about 1 minute until combined.

Add in the milk and whisk until the mixture smooths out and thickens up slightly.

Take the saucepan off the heat and pour the mixture over the chocolate. Add a pinch of salt and 1/2 tsp of vanilla essence, whisk until the chocolate completely melts and combined.

Let the chocolate mixture cool slightly (it should still be warm), then whisk in the egg yolk.

In a separate bowl, using an electric mixer, beat the egg whites at medium speed until the mixture is fluffy.

Gradually add sugar, 1 tablespoon at a time, beating until whites hold firm peaks and look glossy.

Gently whisk one-third of the egg whites into the chocolate mixture to lighten it up.

Gently fold in the remaining egg whites until just combined.

Spoon the mixture into the prepared ramekins. Rub your thumb around the inside of the rim to create about a ¼-inch space between the dish and the soufflé mixture. This will help the soufflé to rise straight.

Transfer ramekins to a baking tray and bake them at 200°C (400°F) until the soufflés are well risen and the tops are touched with brown, about 12 to 15 minutes. Bake a little longer for a firmer soufflé.

Remove from the oven and serve the chocolate soufflé immediately. Dust with cocoa powder, powdered sugar, whipped cream, or a scoop of vanilla ice cream if desired.