A crispy crust and a light, airy dessert that’s sure to impress.<\/p>\n
– Individual ramekins: 4
\n– Dark chocolate: 150 g
\n– Butter: 100 g
\n– Eggs: 4 pieces
\n– Granulated sugar: 80 g
\n– Cornstarch (such as Maizena): 15 g
\n– Pinch of salt: 1<\/p>\n
25 minutes<\/p>\n
15 minutes<\/p>\n
10 minutes<\/p>\n
1. Melt the Chocolate and Prepare the Ramekins<\/strong><\/p>\n Butter four individual ramekins thoroughly. Add a bit of sugar to coat the insides, shaking out excess sugar to ensure the souffl\u00e9 rises smoothly. Melt the dark chocolate and butter together, either in a double boiler or in the microwave. Stir until smooth.<\/p>\n 2. Prepare the Chocolate Base<\/strong><\/p>\n Separate the egg whites from the yolks. In a mixing bowl, whisk the yolks with half of the sugar (40g) and the cornstarch until the mixture turns pale. Gently mix in the warm chocolate and butter mixture using a spatula.<\/p>\n 3. Whip the Egg Whites to Stiff Peaks<\/strong><\/p>\n In another clean bowl, beat the egg whites with a pinch of salt. As they start to foam, gradually add the remaining sugar (40g). Continue beating until the whites are glossy and form stiff peaks (they should create a bird\u2019s beak shape at the end of the whisk).<\/p>\n 4. Fold in the Whites and Bake in the Air Fryer<\/strong><\/p>\n Preheat your Air Fryer at 180\u00b0C (356\u00b0F) for 3 minutes. Gently fold one-third of the whipped egg whites into the chocolate base to lighten it. Carefully fold in the remaining whites with a spatula, making sure not to deflate them. Fill the ramekins to the rim and smooth the tops with a knife. Place them in the Air Fryer basket and cook at 180\u00b0C for 10 to 12 minutes. Do not open the drawer during cooking!<\/p>\n This easy recipe ensures a delightful chocolate souffl\u00e9 with a gooey center, ready in just about 15 minutes, perfect for a quick yet impressive dessert.<\/p>\n\n\n