Ingredients

The following ingredients have 4 Servings
  • 125g butter, plus 2 tsp extra
  • 200g bittersweet dark chocolate, chopped
  • 2 large eggs, plus 2 egg yolks
  • 125g sugar
  • 1 tsp vanilla extract
  • 35g plain flour, sifted
  • 100ml cream

Instruction

  • <p>1. Heat oven to 170C. Use extra butter to grease four 150-millilitre heatproof souffle moulds or ramekins, and place on a baking tray. Melt remaining butter and 150 grams of chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat and whisk until smooth.</p> <p>2. Using an electric beater, beat eggs, yolks, sugar and vanilla for two minutes until pale and creamy. Fold in chocolate mixture, then sift flour over the top and fold through.</p> <p>3. Bake for 13-14 minutes until puffed and set on top but still soft in the centre. Invert each mould on to a warm dessert plate, drizzle with cream and scatter with remaining chocolate.</p> <p><b>Tip</b> New York chef Jean-Georges Vongerichten says the best way to serve them is to invert each mould on to a plate, and let sit for about 10 seconds. "Then unmould by lifting up one corner of the mould," he says.</p> <p>This is one of Jill Dupleix's&nbsp;<a href="https://www.goodfood.com.au/recipes/recipe-collections/the-10-recipes-everyone-should-master-20190612-h1faeu">10 recipes everyone should master</a>.</p>