Brush melted butter in 2 ramekins and coat each ramekin with granulated sugar and keep it aside in the fridge.
Melt the chocolate and butter in a bowl in a microwave safe bowl for 30 secs and whisk to combine.
Add the egg yolk, vanilla and salt and whisk to incorporate.
Place egg whites in a bowl and whip it with a hand mixer till foamy. Now add the cream of tartar or vinegar and whip till opaque.
Now gradually add the 1/4 cup sugar and beat till glossy and stiff peaks are formed.
Add a dollop of the egg whites to the chocolate mixture and fold gently. Add the rest of the egg whites and fold carefully so as not to overmix and deflate the egg whites.
Remove the ramekins from the fridge and using a spoon dollop the mixture into each ramekin all the way to the top, smooth off with a spatula to have a flat top.
Place the ramekins on a cookie tray and bake at 200 deg C for 13-15 minutes until the souffles have risen and top browned.
Remove from oven, dust with powdered sugar, garnish with strawberries and serve.
Recipe Notes
Notes
Use a 8 oz or 1 Cup size ramekin for this recipe.
Dont skip the sugar coating, this gives the egg mixture something to cling to as it rises in the oven and it also gives a sweet crunch to the souffle after its baked.
Make sure egg whites are in room temperature before you sart whipping it. Cream of tartar or vinegar helps the egg white to become stiff quickly.Both are optional ingredients and the whites can become stiff without its use but you have to whip a little longer to attain results.
You can serve whipped cream with the souffle, make a small crater in the centre of the baked souffle with a spoon and serve a dollop of whipped cream inside.
Its best to serve the souffle hot,straight from the oven as it sinks as it grows cold.. Make the chocolate mix 1 hour before you plan to serve and keep aside. Just before the dinner finishes , whip the egg whites, mix and bake it and serve the dessert hot and well risen.