Balsamic chocolate souffles

Serves:

6

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Position the oven rack to the lowest setting and remove the middle rack.
Preheat the oven to 200 °C.
To prepare the soufflés, lightly coat 6 mini soufflé dishes with butter, sprinkle evenly with 2 tablespoons of sugar and set aside.
Combine the remaining 1/2 cup sugar, flour, cocoa, balsamic glaze and salt in a medium saucepan and whisk over a medium-high heat.
Gradually add the milk and bring to a boil, stirring constantly with the whisk.
Cook for a further 2 minutes or until slightly thickened, stirring constantly.
Remove the mixture from the heat, add the dark chocolate and stir until smooth.
Transfer the mixture to a large bowl and cool.
Stir in the vanilla extract and the egg yolk.
Place the egg whites in a large mixing bowl and beat at high speed with a mixer until stiff peaks form (do not overbeat).
Gently fold one-fourth of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
Gently spoon the mixture into the prepared soufflé dishes. Sharply tap the dishes 2 or 3 times on the kitchen counter to level the mixture.
Place the dishes on a baking sheet, put the baking sheet on the bottom rack and immediately reduce the oven temperature from 200 °C to 180 °C.
Bake the soufflés for 40 minutes or until a wooden pick inserted in the side of a soufflé comes out clean.
To prepare the sauce, melt the sugar in a saucepan, then add the butter. Add the rest of the ingredients and stir well.
Serve warm with the soufflés.

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