Components
- Half a tea cup of chopped chocolate containing 60% cocoa (approximately 80 g)
- 1 tablespoon of butter
- 1 teaspoon of cocoa powder
- Two eggs
- 2 tablespoons of granulated sugar
- grease and dust the ramequins with butter and sugar
Setup phase
- Coat the sides of three small ramekins, each 7.5 cm in diameter and 4.5 cm tall (holding 120 ml), with butter. Sprinkle sugar inside and rotate the ramekins to evenly cover the sides; gently tap to discard any excess.
- Put the chocolate and butter in a medium bowl and microwave on medium power in 30-second intervals, stirring after each until fully melted.
- Take the bowl out of the microwave and stir the cocoa powder into the hot chocolate until it dissolves. In a small bowl, crack one egg at a time, separating the whites from the yolks. Blend the egg yolks into the chocolate, then transfer the egg whites to a medium-sized bowl.
- Set the Electrolux air fryer by Rita Lobo to 140 °C and preheat it, then select the bake function for 15 minutes.
- Using a manual mixer (or a mixer with a light beater), beat the egg whites until they begin to foam. Gradually add the sugar while continuing to beat until the mixture forms soft peaks—when a portion is lifted, the peak bends slightly at the tip.
- Using the spatula, thoroughly combine one-third of the beaten egg whites with the chocolate. Then, add the rest and carefully fold it in with an upward motion to preserve the airiness.
- Distribute the mixture evenly among the 3 ramekins and run the edge of a small knife around the sides of the soufflé to loosen it from the dish, which helps it rise better in the Air Fryer.
- Put the ramequins in the Air Fryer and cook for approximately 15 minutes, or until they puff up and feel slightly firm when touched. Using tongs, take the ramequins out of the Air Fryer and serve right away.
