Recipe: Chocolate Soufflé

• 70g dark chocolate, 50% cacao or higher
• 60g butter
• 70g icing sugar
• 2 organic eggs
• 30g flour
• 6 individual moulds, approx. 5cm x 7cm
• 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.