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| Chocolate souffle with a liquid core |
- 7 medium eggs
- 3/4 cup sugar
- 1 cup flour
- 200 oil
- 200 dark chocolate
- 1/2 cup cocoa
Method of preparation:
- Chop the chocolate and melt it with the butter in a water bath or in the microwave. Beat eggs and sugar to give a foam. Continue breaking and add to the mixture melted chocolate and butter, flour and cocoa.
- 8-10 lightly greased ceramic (maybe tinfoil disposable) and naleyve every inch of the dough under rim.
- Bake in a preheated oven at 225-230 degrees of fan for 7-8 minutes, but not more, as will cure the core. Eat hot with powdered sugar and optional scoop of vanilla ice cream.
- When cool, the core of the souffle is slightly thickened to a consistency of the chocolate. Can pritoplite in microwave if desired before serving.
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