How to make
Finely chop the chocolate and add it to the butter.
Melt them in a water bath (while preparing the other things, the chocolate should not cool).
Beat the sugar along with the eggs, until a slightly white (creamy texture) is obtained.
Gradually add chocolate to the already beaten eggs (mix well), then add the flour and cocoa.
It is best if the mixture is thicker (if it turned out thinner, add 1-2 pinches of flour and beat with a mixer).
Grease 8 molds (I used Creme Caramel molds) inside you can put a pinch of cocoa before filling the mold.
Fill the molds halfway. Place 1 chocolate candy in each (preferably white - the chocolate soufflé becomes prettier, by mixing the two chocolates) and fill them almost to the top.
Heat the oven to 430°F (220°C).
Bake the souffle for 7-8 minutes.
The Lindt Liquid Center Chocolate Souffle is served warm, you can add a scoop of vanilla ice cream and decorate with powdered sugar.
