These chocolate soufflés are easy to make. Cakey on the outside, gooey in the middle and not overly sweet. Delicious when served with fresh whipped cream or vanilla ice cream.
Westgold Butter whipped in a food processor turns out super white and light, to serve with that special meal.
200g Dark Chocolate
Pre-heat oven to 180°C (160°C for a fan-assisted oven).
Melt the chocolate and butter together in a bowl over a pan of gently simmering water.
Whisk the eggs and sugar in separet bowl until light and fluffy.
Sift in the flour and fold gently.
Fold in the chocolate mixture.
Pour into buttered ramekins.
Cover and store in the fridge until you are ready to bake them.
Cook in the oven for 8-12 minutes. When the tops start to crack leave in for one more minute then carefully remove from the oven. They should appear gooey in the middle but cakey round the edges and on top.
Serve immediately with fresh whipped cream or a scoop of ice cream.