Chocolate soufflé

Ingredients:

• 2 tbsp (30 g) butter, plus more for greasing the pan
• 1 tbsp sugar, plus more for sprinkling
• 1/2 cup chocolate syrup
• 1 egg yolk and 3 egg whites
• A pinch of cream of tartar
• Cocoa powder, for sprinkling (optional)

Preparation:

1. Preheat oven to 200°C. Grease 4 ovenproof cake tins (180 ml each) with butter. Sprinkle the tins with sugar and place on a baking sheet. Refrigerate the baking sheet.
2. Heat the chocolate syrup and butter in a small saucepan over low heat until melted, about 2 minutes, then let cool. Whisk the egg yolk in a bowl and slowly add it to the chocolate mixture, stirring until smooth.
3. Beat the egg whites with a mixer at medium speed until foamy. Add the cream of tartar and beat until fluffy, about 2 minutes. Add the sugar and continue beating for another 1-2 minutes.
4. Add one-third of the whipped egg whites to the chocolate mixture and fold in. Add the remaining egg whites and fold until smooth.
5. Pour the batter into the molds and place in the oven. Bake until the chocolate soufflé has risen, 18-20 minutes. Dust the soufflé with cocoa powder and serve hot.