John Myers
Ingredients for 5 servings:
- 80 g sugar
- 80 g flour, smooth
- 100 g chocolate, cooking
- 100 g butter
- 3 eggs
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes
Melt the cooking chocolate and butter in a double boiler, mix thoroughly, and set aside to cool. Meanwhile, beat the eggs with a mixer until frothy and then stir in the sugar until a stable foam forms. The chocolate-butter mixture should not be too hot (less than 50°C; it’s best to test it carefully with your finger!). Add it to the egg mixture while stirring. Finally, fold in the flour; this can also be done carefully with a mixer. Pour the mixture into small, ovenproof jars. We like to use the leftover “GÜ” jars; these are ovenproof and hold about 100 ml. The jars can be filled to about 1 cm below the rim. Then place the jars in the freezer for about 6 hours. They can, of course, be stored there for longer; in this case, cover with aluminum foil. If desired, place the frozen jar (without foil) in the middle rack of a preheated oven (180°C fan/convection oven) and bake for about 15 minutes. The soufflé will still be runny inside if you remove it from the oven in time and serve it immediately. If you prefer it a little firmer, you can bake it longer (about 20 minutes), which will almost make it chocolate cake. It’s best to test the perfect time the first time, as it also depends on the oven.
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