Chocolate soufflé by Cyril Lignac

INGREDIENTS

250 g of quality dark chocolate (Valrhona Caraïbe 66% cocoa for me)
50 g butter
8 egg whites 80 g caster sugar
3 egg yolks

1 pinch of salt
For the moulds:
25 softened
butter 25 g sugar
INSTRUCTIONS
Preheat your oven to 180°C.
In a bowl, melt the chocolate and butter in the microwave.\

Separate the egg whites from the yolks. In the bowl of a mixer, beat the egg whites until stiff with a pinch of salt. Add the sugar, continue beating and add the egg yolks. Mix for a few more seconds.
In the bowl of the chocolate-butter mixture, add a quarter of the egg whites, mix and then add the rest of the whites and mix very gently.
Butter your molds with a brush from bottom to top and sprinkle with sugar, turning the molds so that the sugar lines the sides.
Remove the excess sugar by tapping the molds upside down.
Divide the soufflé mixture into each pan, filling almost to the top.
Bake for 15 minutes.
Enjoy right out of the oven.