For the chocolate soufflé:
200 gr unsweetened chocolate
250 gr butter
6 egg
6 egg yolks
150 gr sugar
80 gr sifted flour
1 pinch of ΑΚΤΑΙΑ sea crystals®
For the salted caramel sauce:
250 gr fresh double cream
150 gr brown sugar
10 gr butter
3 gr AKTAIA sea crystals®
Preheat the oven to 200°C. Melt chocolate and butter in ben – mari. Whisk together the eggs, the egg yolks and the sugar until the mixture becomes pale and fluffy. Add this mixture to the butter and chocolate mixture whisking to incorporate and then slowly add the flour in 2 doses. Butter thoroughly each ramekin and dust with flour, being careful not to miss any spots. Shake off the excess. Half fill your soufflé ramekins with the mixture and bake at 200°C for 8 minutes.
For the salted caramel sauce:
Add the sugar in a thick-based saucepan over a medium-high heat. Using a whisk, stir the sugar until it becomes caramel or reaches a dark amber color.
Remove from the heat and add the double cream. Whisk the mixture and boil it again (about 1 min). Add the AKTAIA sea crystals® and the butter.
Serve the soufflé immediately with caramel and powdered sugar as a topping and pistachio ice cream on the side.
Enjoy!