Chocolate soufflé with a liquid center

Ingredients for 1 servings:

• 100 g dark chocolate, 66% cocoa content
• 100 g butter
• 3 eggs
• 120 g sugar
• 40 g wheat flour
• Butter and sugar for the molds

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 42 minutes

always works, for 6 soufflé dishes

Grease six soufflé dishes with butter and sprinkle with sugar. Cut the chocolate and butter into pieces and melt over a bain-marie. Remove from the bath and let cool slightly. In the meantime, beat the eggs and sugar in another bowl over a bain-marie with a hand mixer until frothy and doubled in size. Sift the flour over the dish and fold in with a whisk. Pour in the chocolate mixture and mix well. Fill the dishes with the batter to about 1.5 cm below the rim and let cool in the refrigerator for at least 6 hours. Preheat the oven to 200 degrees Celsius (top/bottom heat) and bake the soufflés on the middle rack for 12-13 minutes. Turn the dishes out and serve immediately while hot.