How to make
Heat a pot with water on the stove, and place a smaller pot in it (bain marie), to melt the chocolate, butter, and sugar, until they mix nicely and obtain a smooth texture.
Cool the chocolate mix for a few minutes, but not completely. Beat the eggs and add them gradually to the mix until they incorporate nicely.
Add the flour, and stir until you have a smooth creamy mix.
Grease the souffle bowls with butter and dust them with flour. Fill each bowl about 2/3 of it's capacity.
Bake the chocolate souffles in a preheated oven to 430°F (220 degrees) for 12 minutes. Be careful not to cook them for too long. The middle of the souffle should remain liquid.
Remove them from the bowls carefuly.
Serve hot, sift some cocoa powder on top and garnish with ice cream.
Enjoy!
