Melt the cooking chocolate with butter in a water bath, stir well and set aside to cool. In the meantime, beat the eggs with the mixer until foamy and stir in the sugar well until a stable foam is formed. The chocolate butter mixture must not be too hot (less than 50 °, best to try it carefully with your finger!) While stirring the egg mixture. Finally fold in the flour, this can also be done carefully with the mixer.
Fill the mixture into small, ovenproof glasses, we are happy to use the leftover GÜ glasses, these are ovenproof and hold about 100 ml. The glasses can be filled to about 1 cm below the rim. Then the jars are placed in the freezer for about 6 hours. Of course, they can also be stored there for a longer period, in which case cover them with aluminum foil.
If necessary, place the frozen glass (without foil) in the preheated oven, medium rack, (180 ° convection) and bake for about 15 minutes. The inside of the soufflé is still liquid if you take it out of the oven in good time and serve it immediately. If you want it a little firmer, you can bake it longer (about 20 minutes), then it`s almost chocolate cake. It is best to try the perfect time the first time, as it also depends on the particular oven.
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