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Description
chocolate soufflé! it's like chocolate sponge with melted chocolate in the middle. mmm. probably the best dessert i've ever made. and it's really simple too!

update- i think people love their chocolate too much- this photo was more popular than i expected
added recipe.

looking forward to seeing your results!

canon eos 500d and 50mm 1.8

RECIPE!
N.B. this is NOT my recipe.

This one makes 4 ramequins (mine are about 7.5cm in diameter)

100g cooking chocolate (i think i used 70% cocoa)
+ 2 more squares for final preparation
100g butter
2 egg yolks
1 complete egg
15-20g granulated sugar
10g plain flour

1. Preheat your oven to 200°C (gas mark 6)
2. Melt the chocolate and the butter together until they become liquid and have completely mixed together. (put the choc and butter in a small pan, then put that in a bigger pan of boiling water and simmer.)
3. Mix the eggs, sugar and flour together with a whisk (i used a non-electric whisk but i'm sure it would work just as well with an electric one.) The more you whisk it the higher it will rise, but after it all mixes together you don't see much difference so don't expect anything to happen. I whisked it for another 4-5 minutes after it all 'came together'.
4. Put the egg-flour-sugar mixture and the chocolate-and-butter together and mix well. (your stomach should be rumbling at this point if not earlier, it smells great )
5. Spoon the mixture into your ramequins. If you want your fondants to have liquid chocolate in the middle, place a small square of chocolate half-way through spooning the mixture into the ramequin. I used half a square per ramequin.
- leave a bit of space at the top of the ramequin though as the mixture will rise a lot. (I left about 1.5cm from the top.)
6. Bake for around 6-8 mins.
7. Cool for a couple of minutes before eating.

Description
chocolate soufflé! it's like chocolate sponge with melted chocolate in the middle. mmm. probably the best dessert i've ever made. and it's really simple too!

update- i think people love their chocolate too much- this photo was more popular than i expected
added recipe.

looking forward to seeing your results!

canon eos 500d and 50mm 1.8

RECIPE!
N.B. this is NOT my recipe.

This one makes 4 ramequins (mine are about 7.5cm in diameter)

100g cooking chocolate (i think i used 70% cocoa)
+ 2 more squares for final preparation
100g butter
2 egg yolks
1 complete egg
15-20g granulated sugar
10g plain flour

1. Preheat your oven to 200°C (gas mark 6)
2. Melt the chocolate and the butter together until they become liquid and have completely mixed together. (put the choc and butter in a small pan, then put that in a bigger pan of boiling water and simmer.)
3. Mix the eggs, sugar and flour together with a whisk (i used a non-electric whisk but i'm sure it would work just as well with an electric one.) The more you whisk it the higher it will rise, but after it all mixes together you don't see much difference so don't expect anything to happen. I whisked it for another 4-5 minutes after it all 'came together'.
4. Put the egg-flour-sugar mixture and the chocolate-and-butter together and mix well. (your stomach should be rumbling at this point if not earlier, it smells great )
5. Spoon the mixture into your ramequins. If you want your fondants to have liquid chocolate in the middle, place a small square of chocolate half-way through spooning the mixture into the ramequin. I used half a square per ramequin.
- leave a bit of space at the top of the ramequin though as the mixture will rise a lot. (I left about 1.5cm from the top.)
6. Bake for around 6-8 mins.
7. Cool for a couple of minutes before eating.