Eggs: 3 pieces
Chocolate: 2 bars (plain)
Starch: 1 teaspoon
Milk: 1/4 cup (liquid)
Sugar: 2 tsp
Vanilla: 1 teaspoon (liquid)
Salt: a quarter of a teaspoon
How to prepare
Separate the egg whites from the yolks and place them in a plate.
We break the two bars of chocolate into small pieces, then melt them over low heat, stirring constantly.
Add the starch and continue stirring, being careful not to raise the temperature so that the chocolate does not burn while working.
Put the egg yolks and continue stirring, then sprinkle with salt, add vanilla, and stir well until the chocolate texture is slightly thick.
Pour the milk over the ingredients and stir until it is homogeneous again, then turn off the heat under it and leave it to cool slightly. Beat the egg white and the sugar in a blender until we get a smooth, crisp cream.
Add the cream gradually to the chocolate mixture and stir from the bottom to the top until we get the largest amount of air into it.
We continue to put the cream on the mixture until we finish the full amount and get a smooth and light mixture.
Grease the souffle cake with a little butter, and pour the mixture inside it to approximately three quarters.
We put it in a preheated oven at a temperature of 200 and bake it for 8 minutes only, then remove it from the oven.
Garnish the souffle surface with fine sugar or small chocolate pieces, and serve.