A soufflé may seem intimidating, but it is actually easy to prepare. Just follow these simple steps, and you'll have a delightful dessert. I used three 8-ounce ramekins, but a 1-quart dish will also work; just remember that it will take a little longer to bake. It took me 17 minutes to bake the three soufflés, whereas a quart-sized dish will take at least 20 minutes.

A convection oven is excellent for cooking soufflés because the circulating air cooks evenly from the edges to the center, resulting in a delicious crust and a soft, moist interior.

INGREDIENTS

- ½ stick (60 grams) of unsalted butter

- 25 grams of granulated sugar, plus extra for coating the dishes

- 4 oz (125 grams) of bittersweet chocolate (60-70% cacao)

- 3 eggs, separated and at room temperature

- 1 teaspoon of lemon extract or vanilla extract

- ½ teaspoon of cream of tartar

- A pinch of salt

PREPARATION

Preheat the oven to 375°F (190°C) in convection bake mode.

Generously butter three 8-ounce ramekins and coat them with granulated sugar.

In a medium bowl, mix the chocolate and butter over a pot of simmering water. Once melted, stir in the salt and either the lemon or vanilla extract. Remove the bowl from the heat but leave it over the pot of hot water to keep the chocolate warm. Set the egg yolks aside without mixing them yet.

Using an electric mixer, beat the egg whites and cream of tartar for a couple of minutes. Gradually add the sugar while continuing to beat until the egg whites form stiff peaks and become glossy.

Add the egg yolks to the melted chocolate mixture.

Whisk a quarter of the egg white mixture into the chocolate preparation, then gently fold in the remaining egg whites until well combined.

Transfer the mixture into the prepared ramekins and bake for 17 minutes.

This recipe serves three. Enjoy your delicious soufflés!