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200g dark chocolate , chopped
150g butter , cut into cubes plus extra for the ramekins
125g plain flour
Method of preparation:
Heat the oven to 180C
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 fluffy and then fold in the flour. Fold in the chocolate mixture.
Divide between the ramekins (put in the fridge at this point if you're making ahead).
Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle.