Melt the chocolate with butter in a steam bath, let it cool for 3-4 minutes.
Add the vanilla extract with the egg yolks and salt, mix with a whisk.
In another bowl, we whisk the egg whites with wine vinegar and powdered sugar.
Incorporate the meringue into the chocolate mass in several stages.
Grease the soufflé molds with butter, then sprinkle powdered sugar, and place the batter into the molds, leveling the surface. Using a napkin, we create a small channel along the edges (this will allow the soufflé to rise more evenly).
Bake for 15-17 minutes, temperature 200 °C.
Before serving, sprinkle with powdered sugar.
Serve the soufflé immediately!
