Chocolate soufflé

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Preheat the oven to 200℃ for 8-9 minutes

Finely chop the chocolate, cut the butter and sift the flour

Place the chocolate and butter in a fireproof bowl and melt them in a saucepan over low heat

Stir regularly with a spatula to melt evenly and allow the melted chocolate to cool slightly

Put the eggs with the sugar in a bowl and beat them with a hand mixer until they become fluffy and puffy.

Add little by little and always while stirring the melted cold chocolate to the beaten eggs

Add to the mixture the sifted flour and salt and incorporate them gently

Take 12 individual soufflé ramekins, grease them with butter and flour and shake them well to remove the unnecessary flour

Fill the ramekins by dividing the mixture evenly (if the ramekins are full they will overflow during baking)

Place the ramekins with the mixture in the preheated oven

The chocolate soufflé is ready when it swells, it settles around the perimeter and by touching it with the finger in its center we feel the surface stable while inside trembles

After removing them from the oven, let them rest for a minute without touching them. Take a serving plate, cover the ramekin and turn it over with one movement and carefully remove the ramekin

If it does not come off, serve it in the ramekin

Serve with heavy cream or ice cream!

Preparation Time: 20 mins

Ingredients (12 Serves)

250 gr. couverture chocolate (chopped)
250 gr. TYRAS cow-milk butter (in pieces)
5 eggs
150 gr. sugar
100 gr. sifted soft flour
1 pinch of salt

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