A hot French dessert made by briefly baking dark chocolate and butter at high heat. The outside sets while the center stays molten, creating a dramatic chocolate flow when cut at the table.
Grease the insides of the ramekins with butter and dust with cocoa powder.
Melt the dark chocolate and butter together in a double boiler.
Whisk the eggs and sugar until foamy. Fold in the melted chocolate and flour.
Divide the batter among the ramekins. Bake in a preheated oven until the edges are set and the center is still slightly molten. Serve immediately.
Allergens: contains wheat flour (gluten), eggs, and butter and milk. Grease and dust the ramekins thoroughly with butter and cocoa before baking; otherwise, the soufflés may stick and fall apart when inverted.
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