Meals and Courses

  • 200 g (7 oz) plain dark chocolate, chopped
  • 150 g (5 oz) butter, diced and softened
  • 6 eggs
  • 175 g (6 oz) caster sugar
  • 125 g (4 oz) plain flour
  • icing sugar, to dust

Butter 4 x 200 ml (7 fl oz) ramekins. Melt the chocolate with the butter in a heatproof bowl set over a saucepan of gently simmering water.

Beat the eggs and sugar together in a bowl until very light and creamy. Sift the flour, then fold into the egg mixture. Fold in the chocolate mixture.

Divide the soufflé mixture between the prepared ramekins. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–12 minutes. The soufflés should rise and form a firm crust, but you want them still to be slightly runny in the centre. Serve immediately dusted with icing sugar, with ice cream or cream.

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