- Butter the moulds with 20g soft butter,keep them in the fridge and repeat this process 2 times.
- Cut the chocolate into cubes also the butter, and put on bain-marie to melt them, and to create a dough, keep warm.
- Whisk the eggs with sugar, until they become whitened, add the sifted flour to make a liquid mass.
- Whisk the 2 mixes together, add into each mould, filling to ¾ of the mould, film and place in the refrigerator for minimum 24 hours.
- Pre-heat the oven to 200°C, Cook the souffle for 200°C for 7/8 minutes (the center should stay liquid)
- Take them out of the moulds and put on to the plates, sprinkle with icing sugar and serve immediately with a vanilla ice cream or a fresh mint sauce next to it.
A TIP FROM THE CHEF
Chocolate souffle using our dark chocolate (alt 219). The idea is to have a crust on the outside, with the inside hot an runny, the perfume from the hot chocolate, tickles your taste buds, and you are hungry for more.Be careful, the recipe is simple, but do not forget to leave the mix to rest for 24 hours, and also the cooking is very important, cook at high temperature, quick cooking is essential, and to be served as quickly as possible.