📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease and lightly flour four individual ramekins (about 6-ounce size). This helps the soufflés rise evenly and prevents sticking. Don't skimp on this step!
2. In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. This step is crucial for a smooth soufflé base.
3. Gradually whisk in the milk until the mixture is smooth and thickened. Continue cooking, stirring constantly, for another 2-3 minutes. I find using a flat whisk works best to prevent lumps.
4. Remove the saucepan from the heat and stir in the injera crumbs, sugar, and salt. Mix well until everything is combined. The mixture will be quite thick at this point – that's perfectly normal.
5. Separate the eggs. Place the yolks in a large bowl and the whites in a clean, grease-free bowl. It's essential that no yolk gets into the whites for proper whipping.
6. Whisk the egg yolks into the injera mixture until well combined. Set aside to cool slightly. This prevents the yolks from cooking when added to the hot base.
7. In the bowl with the egg whites, add the cream of tartar. Beat with an electric mixer until stiff, glossy peaks form. Be careful not to overwhip – the whites should be firm but not dry.
8. Gently fold one-third of the beaten egg whites into the injera mixture to lighten it. This makes it easier to incorporate the remaining whites without deflating them.
9. Gently fold in the remaining egg whites in two additions, being careful not to overmix. The batter should be light and airy. Overmixing will cause the soufflés to fall.
10. Spoon the batter into the prepared ramekins, filling them almost to the top. Run your thumb around the inside rim of each ramekin to create a small channel. This helps the soufflé rise straight.
11. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed up and golden brown. Resist the temptation to open the oven door during baking!
12. While the soufflés are baking, prepare the chocolate sauce. In a double boiler or heatproof bowl set over a simmering pot of water, melt the chocolate and butter together, stirring occasionally until smooth.
13. Remove from the heat and stir in the cream and vanilla extract. Mix well until the sauce is glossy and uniform. If the sauce is too thick, add a tablespoon or two of milk until you reach your desired consistency.
14. Once the soufflés are baked, remove them from the oven and serve immediately. Soufflés wait for no one! Drizzle generously with warm chocolate sauce and enjoy. A sprinkle of sea salt is a nice touch, too!