How to make
Grease disposable aluminum muffin molds with butter and sprinkle them with cocoa. Put them in the fridge.
Melt the chocolate with the butter in a water bath. Leave the mixture to cool slightly. Beat the eggs along with the sugar and add the flour.
The melted chocolate is added to this mixture in portions. Stir gently. Pour the mixture into the molds a little over halfway, because it will swell.
The chocolate soufflé is baked in a preheated oven at 390°F (200°C) for 10-12 minutes. The goal is for the inside to stay liquid.
I baked them for exactly 10 minutes with the upper and lower resistor wire on, but each oven is different, so keep an eye on them.
It is best to bake one souffle first and note how long it will take to bake it, so that it has a liquid center.
The result is a wonderful chocolate souffle.
