Hot chocolate soufflés
Warm French chocolate soufflés with liquid chocolate
Cut the chocolate into pieces.
Melt the butter while stirring in a saucepan over low heat. Remove the pan directly from the fire when the butter has melted.
Let the chocolate melt in the butter while stirring and let this mixture cool down to lukewarm.
In a bowl, beat the eggs with the egg yolks and the sugar. Stir this with the whisk through the melted chocolate.
Stir the flour through the chocolate.
Divide the batter over the molds. Cover the molds with a piece of cling film. Keep them for use, but at least 2 hours, in the refrigerator.
Preheat the oven to 225 ° C.
Bake the soufflés for about 8 minutes in the middle of the oven. Remove them directly from the oven, loosen the edges if necessary and turn them each on a plate.
Put a bread roll of ice cream next to it and serve it immediately. Bon appétit! .
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