巧克力蛋奶酥

Dark chocolate 200g, chopped

Butter 150g, cut into cubes, plus extra for the ramekins

Eggs 6

Sugar 175g

Plain flour 125g

 

• Heat the oven to 180C/fan 160C/gas4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy¹ and then fold in the flour. Fold in the chocolate mixture.

 

• Divide between the ramekins(put them in the fridge at this point if you are making ahead).Bake for 8-12minutes. The soufflés should rise and form a firm crust but you want them still to be slightly runny in the middle. Serve with cream. Serves 6

 

These melting chocolate puddings are sturdier than ordinary soufflés and will behave even if made ahead and stored in the fridge until you cook them.

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