Summary

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)

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Instructions

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