Easy cheese soufflé

1. Thoroughly grease the small baking dish with approx. 10 g butter.

2. Preheat oven to 200 °C (top and bottom heat).

3. Add the butter to the pan and switch to highest level. As soon as the butter starts to get frothy, switch to a low level and stir in the flour.

4. Sauté the butter and flour mixture for approx. 1 minute, add cold milk and stir well with a whisk. Bring to a boil while stirring constantly, reduce heat and simmer for approx. 2 minutes. Remove the pan from the hob und let the sauce cool for approx. 10 minutes, stirring occasionally.

5. Thoroughly whisk the eggs in a large bowl, add the salt, pepper, Gruyère cheese and the slightly cooled sauced, mix well. Finely cut the chives and add to bowl too.

6. Distribute about half of the Parmesan in the greased dish so that a thin layer of Parmesan sticks to the butter. Fill the small baking dish with the cheese mixture and sprinkle with the rest of the Parmesan.

7. Bake in the middle of the oven for approx. 35 minutes. Serve the soufflé immediately after baking. Otherwise, it quickly collapses.