Single Serve Chocolate Souffle Recipe (with Video)

Preparation
1. Preheat oven to 400F (conventional, bottom rod).
2. Prepare a 14oz ramekin by generously brushing with butter and dusting with some granulated sugar. Shake off the excess.
3. Mix the chocolate, butter, salt and coffee powder in a heatproof bowl. Heat over a double boiler and stir until the chocolate and butter melt, and a smooth shiny mixture forms. Take off the heat and set aside.
4. Separate the eggs, taking care not to let any yolk into the egg white.
5. Place egg whites in a clean bowl. Mix at medium speed using an electric beater until they look really frothy / foaming (about 1-2 minutes). Now start adding the sugar, a little at a time, while continuing to whisk at medium speed. Keep whisking for several minutes until you get a shiny, glossy, and stiff meringue. The meringue should form stiff peaks that stand up straight.
6. Add the yolks to the chocolate mixture now, and whisk to combine.
Baking
1. Add a third of the meringue into the chocolate mixture, and use a spatula to gently and slowly fold, taking care not to knock out the air. Now add the remaining meringue and continue to gently fold until the egg whites are incorporated. Do not overmix.
2. Transfer the batter to the prepared ramekin and spread it out. Use a knife to make a gap along the edge so the batter at the top is not touching the edges of the ramekin.
3. Put into the oven, and turn the heat down to 375F immediately.
4. Bake for 18-20 minutes until the souffle has a thin crust on top and wobbles very lightly in the center.
5. Serve with powdered sugar and any topping of choice, and enjoy while still warm!