Separating egg whites from yolks and melting dark chocolate for the soufflé.

• Separate the whites from the yolks of three eggs.
• Optionally enhance the yolks with a tablespoon of vanilla extract.
• Break 100 grams of dark chocolate into pieces and melt it in a bain-marie.

Combining melted chocolate with mascarpone and egg mixture.

• Add 250 grams of mascarpone to the egg yolk mixture.
• Mix the melted dark chocolate with the mascarpone and egg yolks in two batches, allowing the mixture to thicken.

Whisking egg whites to firm peaks to incorporate into the batter.

• Whisk the egg whites until they are very firm.

Preparing the final batter and the cake mold for baking.

• Prepare a cake mold lined with baking paper.
• Fold the whipped egg whites into the chocolate mixture in three parts, mixing delicately.

Baking the soufflé with a two-step method for the perfect texture.

• Pour the batter into the mold and smooth the top.
• Bake at 175°C for 30 minutes, then in a water bath for another 30 minutes at the same temperature.
• Leave the cake in the turned-off oven for an additional 30 minutes.

Explaining the texture and sweetness of the finished chocolate soufflé.

• The cake's texture is perfected through the two-step baking method.
• The soufflé is naturally sweetened by 70% dark chocolate and mascarpone.

Highlighting the soufflé's suitability for those with gluten sensitivities.

• The soufflé is ideal for those sensitive to modern flour or gluten as it is flourless.
• The recipe's simplicity makes it an easy treat to prepare with only three main ingredients.