Recipe: Chocolate Soufflé

INGREDIENTS

70 g dark chocolate, 50% cacao or higher

60 g butter

70 g icing sugar

2 organic eggs

30 g flour

6 individual moulds, approx. 5 cm x 7 cm

Softened butter for greasing the moulds

Vanilla ice cream or vanilla custard to serve

Allergens are marked in bold

Finely chop the chocolate and melt it along with the butter in a bain-marie over low heat, stirring occasionally.

Beat the eggs and sugar until foamy, stir them into the chocolate - butter mixture and fold in the flour.

Distribute the mixture into the buttered moulds.

Preheat the oven to 180°C. Pour one litre boiling water onto a baking tray.

Place the moulds on the baking tray and bake for 12 to 14 minutes.

Let the moulds stand for 1-2 minutes before turning them out.

Serve the soufflés with a scoop of vanilla ice cream or vanilla sauce.