Easy and fast, but amazingly delicious dessert for 2 people.
Ingredients and Instructions:
- 70 g dark chocolate (60-70% cocoa content)
- 60 g butter
- 2 tablespoon flour
- 1 teaspoon dutch cocoa powder
- 2 eggs
- 2 teaspoon of sugar
butter and cocoa powder for the molds
Preheat the oven into 230°C. Brush 2 small ramekin or soufflé molds with butter and sprinkle them with cocoa powder.
Melt the chocolate and the butter over a pot of lightly steaming water.
When it’s done, remove from the steam and mix it with sugar, cocoa, eggs and flour.
Spoon the mixture into the molds and bake them for 7-8 minutes.
When the soufflés are baked, gently cut around the sides with a thin butter knife. Be sure not to cut through the baked shell of the cakes.
Put a plate over the top of the molds and turn them over.
Sprinkle the top with icing sugar and garnish with some sour apricot jam.