Chocolate Suffle

Ingredients:

200 grams finely chopped bittersweet or semisweet chocolate

4 tablespoons unsalted butter, plus for preparing the molds1 1/2 teaspoons pure vanilla extract3 large egg yolks3 tablespoons warm water1/2 cup sugar, plus 2 tablespoons8 large egg whites, room temperature1/2 teaspoon fresh lemon juiceStrawberry for garnish

How to cook:

Brush 6 ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer

Preheat the oven to 400 degrees.

Put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet.

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, garnish with strawberry and serve immediately. Kali oreksi!