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.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
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 separte 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.