Chocolate soufflé

The word soufflé is derived from the French verb 'to blow,' and it refers to a light and airy dessert. The dish dates back to the early 1800s and is now a common sight on dessert menus all over the world. The crisp chocolatey crust allows the creamy chocolate to ooze out for a rich surprise. It does not, however, have to be sweet. In fact, if you're looking for something a little saltier, cheese soufflés are just as good.

Dark chocolate is combined with a creamy egg yolk base and fluffy egg whites in a chocolate soufflé, an exquisite French dessert. It's usually served in small ramekins and should always be lightly baked to keep the middle soft and velvety and the top crunchy and delicious.

The chocolate version, like the other soufflé varieties, is considered technically difficult, but when done correctly, it yields a delightfully delicate sweet treat. Despite the fact that it is not one of the first soufflé versions, which were originally served as savory dishes, it is now one of the most popular versions of this internationally acclaimed dessert.