Melt 3 tablespoons of butter and 80 g (about 3 oz) of dark chocolate cut into cubes in a saucepan over low heat. Once melted, let it cool for about 2 minutes.

Separate 3 eggs and beat the egg whites with 3 tablespoons of granulated sugar using a hand mixer until stiff peaks form.

Add the 3 egg yolks to the melted butter and dark chocolate. Add 1 tablespoon of flour, 1 packet of vanilla, and a pinch of salt. Quickly mix all the ingredients together with a spatula. Fold in the stiff egg whites slowly from the outside in using a wooden or plastic spoon. Be careful not to deflate the mixture.

Grease the individual oven ramekins with butter first, then dust with flour. Shake off any excess flour. Divide the soufflé mixture among the ramekins, leaving about one finger's width of space at the top. Bake in a preheated oven at 200°C (390°F) for 12 minutes to keep the center molten. Remove immediately from the oven and serve right away with a dusting of powdered sugar.

About This Recipe

The beans extracted from the fruit of the cacao tree go through several processes before becoming a reddish-brown flour. The preparation stages are as follows: First, the beans inside the cacao fruit are sorted and left to ferment in special ovens, as it is easier to remove the shell from fermented beans. The shelled beans are then placed in large cauldrons filled with water, stirred and washed until thoroughly clean. These wet beans are carefully dried to prevent mold — they can be dried in the sun or at an artificially provided temperature. If the cacao is to be exported as whole beans, it is packed into sacks and barrels and loaded onto ships. If it is to be made into flour, drying alone is not enough — roasting is also required. Roasting removes the final outer shell from the beans, leaving only the inner nibs. These nibs are ground between heated rollers. During grinding, the heat causes the cacao nibs to melt and flow as a liquid into wide containers, from which the fat (cocoa butter) is pressed out. After the fat is extracted, the solidified cacao is ground again into the fine powder we all know.

When we say chocolate that melts in your mouth — most of us are already craving it, aren't we? Today we stepped into the kitchen and prepared our Chocolate Soufflé (Çikolatalı Sufle) recipe. Just like our Chocolate Chip Bread recipe, don't forget to breathe in that wonderful aroma. Enjoy!