The distinctive airy texture comes from separating the egg whites from the yolk and whipping them into a stiff meringue before folding them back into the chocolate batter.
The distinctive airy texture comes from separating the egg whites from the yolk and whipping them into a stiff meringue before folding them back into the chocolate batter. The baking time and cooking temperature is specific, and easy to get wrong, but the payoff is immediate – soufflés are served hot and fresh from the oven.