Chocolate Souffle

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

100 g couverture or dark chocolate
100 g butter (sweet cream butter) and a little butter for reasin the molds
50 grams flour
0.5 teaspoon ½ cinnamon
100 g suar
3 egg (s)

Instructions

Preheat the oven to 170 degrees top and bottom heat (no convection).
Butter 4 soufflé tins and sprinkle with sugar.
Roughly chop the couverture and melt it with the sweet cream butter in a water bath.
Add flour, cinnamon, sugar and eggs, take everything off the stove and stir until the sugar has dissolved.
Divide the chocolate mixture into the prepared molds and bake for about 15-20 minutes on the middle rack in the oven.
Serve hot to keep the inside of the soufflés soft and runny.

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