Sprinkle the bottom and sides of the molds with the butter using the brush, making movements from the bottom up. The tiny vertical strips of butter that will form inside the molds will ensure that the dough rises effortlessly. This step is very important, do not neglect it. Sprinkle the buttered molds with sugar and leave them in the refrigerator while you prepare the dough. Turn on the convection oven, setting it to 200°C. Preparation of the dough: Melt the butter in a saucepan, pour the flour and let it brown for a couple of minutes. Pour in the milk, stirring constantly with the whisk to dissolve the mixture, until it starts to boil. It shouldn't be too thick, but liquid and velvety. Pour this mixture over the chopped chocolate and mix well to form a smooth cream. Add the pinch of salt and the egg yolk, mix again to mix everything. Set aside. Prepare the meringue: the bowl must be very clean and dry. Without traces of fat or water. The same for the whisks of the planetarium. Pour in the egg whites and start whipping them at medium speed. Once you reach the "snow" point, start pouring in the sugar. Pour a third of the amount with the whisks always moving, let it incorporate, pour again, let it incorporate, and one last time, until the mixture becomes smooth, shiny and with a wonderful firm consistency, which will not come off the whisks even if turned upside down . Take a third of the meringue obtained and pour it on the chocolate cream. Mix well using the hand whisk. Once the mixture is amalgamated, transfer it to the bowl where you prepared the meringue. Gently mix, this time using the rubber spatula, in bottom-up, clockwise motions. The meringue must not be disassembled, so do it delicately but decisively and without procrastinating. Once the compound is mixed, transfer it into the molds you'll have just picked up from the refrigerator. Roll up a kitchen towel and tap lightly with the bottom of each mold. Small dry taps, which will help to properly arrange the compound inside them. Tack tock. With the tip of the knife, scrape the edge of the compound, separating it slightly from the wall of the mold. This will give room for the dough to lift as it cooks, and the soufflé will bubble up freely. Take to the oven and let it cook for about 15 minutes. It should be served right out of the oven, accompanied by a scoop of vanilla ice cream or a silky hollandaise cream and diced fresh strawberries. Please note: once you have prepared the molds with the dough to bake, you can leave them in the refrigerator for 2 or 3 hours. This will allow you to prep in advance and bake just before serving! The list of ingredients and the equipment to prepare the soufflé are in the images below:

2 tablespoons of sugar

1 tablespoon of flour 00

100g bar of dark chocolate 64%

3/4 cup of milk

30g of butter

1 egg yolk

2 egg whites

1 pinch of salt