Ingredients (serves 4)

• 6 egg yolks
• 375 grams of ricotta (cream cheese)
• 1 stick of vanilla
• 100 g dark chocolate (Amedei Chuao chocolate 1kg block or Chuao chocolate 50g bar)
• 6 egg whites
• 80 g chocolate flakes (flaked by scraping the chocolate bar or block)
• Cocoa powder for dusting

To prepare the soufflé mixture

1. Put the egg yolks, ricotta cheese, vanilla and melted chocolate in a bowl and mix
2. In a separate bowls beat the egg whites until light and fluffy and add some sugar.
3. Add the beaten egg whites to the ricotta cheese and chocolate flakes and gently mix together 

Cooking procedures

1. Pour some melted butter into a glass, in order to grease the sides of the glass, pour out the excess.
2. Add some sugar and repeat the same procedure of pouring some melted butter into the glass, so that mass will rise over the sides of the glass
3. Fill the glasses with the soufflé mixture, put into a pot and cook ‘bain-marie’ for 15 minutes at 190 oven temperature

Preparation

Before serving the soufflé dust with cocoa powder.

Recipe by Heinz Beck

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