Chocolate soufflé for Valentine's Day: a sweetheart for dessert

Preparation

1. Preheat oven to 200ºC.

2. Grease the soufflé molds with a little butter (I use the typical French ones, the ones in the photo, which are called ramekins or remequines, and are found in household goods stores and decoration chains where they sell kitchen gadgets).

3. Put a teaspoon of sugar in each container and turn the mold so that it sticks to the walls of the container. If there is a lot of looseness, use it for another mold.

4. Place the molds in the fridge while you make the chocolate cream.

5. Put the milk chocolate and a pinch of salt in a microwave-safe container (enhances the flavor). Melt at moderate power, checking after 30 seconds if it has melted and stir; if it hasn't completely melted, program another 30 seconds.

6. Let cool for a few seconds, add the yolk, 1 tablespoon of sugar, and the flour; stir until everything is incorporated and uniform. Reserve and let it rest for 6 minutes to temper.

7. Beat the egg whites in another container with the lemon juice until they are stiff (approx. 2 minutes).

8. Mix with the chocolate cream with a spatula and enveloping movements; This is the critical point, because for the soufflé to rise, we need the whites not to drop and the air they contain is lost.

9. Fill the molds 3/4 full, place them on a cookie sheet and bake for 12-14 minutes, until they rise.

10. Serve immediately, dusting with a little icing sugar if desired.