Flourless Soufflé

This soufflé is something else. Don't be intimidated by the number of eggs and dark chocolate ratio, there is no flour in this soufflé recipe. But your delicious chocolate dessert is ready in as little as 12 minutes.

Serve with whipped cream, powdered sugar or ice cream... The choice is yours.

Put the butter and dark chocolate pieces in a glass bowl; Melt it in a bain-marie over a pot of boiling water.

Carefully break the eggs. Take the white and yellow parts into separate containers. Quickly mix the egg whites with a little salt until they reach a stiff consistency.

Continue mixing for a short time by adding powdered sugar and freshly squeezed lemon juice. Heat granulated sugar and water in a small coffee pot until the sugar grains are completely dissolved.

Start mixing the egg yolks you separated in a separate bowl with the addition of vanilla extract. Add the completely melted and cooled sugar water mixture little by little and continue mixing. Mix it with the dark chocolate and butter mixture that you melted in a double boiler.

Grease the portioned soufflé bowls with the butter you have kept at room temperature. Sift a small amount of cocoa over them.

Carefully add the whipped egg whites to the chocolate mixture, little by little, until they reach a stiff consistency. Mix it from bottom to top with a spatula to prevent it from deflating too much.

Fill the portion containers with the soufflé mixture you prepared, leaving a small amount of space on top. Bake in a preheated oven at 190 degrees for about 12 minutes.

Turn the hot soufflés out of the oven upside down as desired, put them on serving plates and share them with your loved ones.