Because you know its all about the drama...These little cutie pies...not only are they gorgeous to look at, they taste sinfully divine...Lets's get baking...
Start by preheating your oven at 400F (220 C). Take one large or two small ramekins. Its better to take a deep baking dish as this allows the souffle to rise higher. Butter the ramekins generously. Add 1 tsp sugar into it and evenly spread and tap off the excess.
Heat 1/2 cup heavy cream. Add 100-125 gms( 4-5 oz) of semi sweet chocolate(Atleast 55% cocoa), 1 tbsp butter and allow it to melt in hot cream.
Crack two eggs. Seperate the yolk and whites. Beat whites till they form stiff peaks by adding 2 tbsp of sugar. This step is very important, as this is what causes the cake to rise. Dry and clean bowl, and dry mixer whisk and no trace of egg yolks are needed. Mine was ready in 5-6 minutes.
Add the yolks into the chocolate- cream mixture and whisk well.
Pour the chocolate into the egg whites in two batches. Be careful not to over mix. Gently fold in with a spatula so as not to deflate the egg whites.
Pour into the greased ramekin till rim and with a paper towel clean the edges. Clean edges help in even rising of the souffle. Bake for around 15- 17 minutes(Oven temperature varies, watch out after 12 minutes). Serve immediately. After few minutes they start shrinking.