[This post was written by our dear friend Ian. Sadly the migration to wordpress ate up all the guest authors. Here you can find the original post with the original author.]
- 200g of chopped dark chocolate. Get a wee bit extra too for the centre (about a section per souffle)
- 150g butter cut into cubes and a wee extra for the ramekins
- 6 eggs
- 175g sugar
- 125g plain flour
Pre-heat yer oven to 180C/fan 160C/gas 4 (I think they are the right conversions). Butter 6 medium or wee ramekins. Pro Tip; The ramekins I got were actually old glass pots for fancy cakes by a company called GU. Perfect size and glass seems to work best for souffles! Melt the chocolate with the butter in a bowl over simmering water, you can do it in a microwave if you are a lazy cunt but it definitely tastes worse. Beat the eggs with the sugar until they are very light and fluffy, fluffy enough to hold over your head and do a wee dance without them falling, and then fold in the flour. Fold in the chocolate mixture. Nae too hard, eh?
Then you want to divide them between the ramekins. To make them ‘gooey’ I applied a wee layer to the bottom of the ramekin and then added chocolate flakes in the centre and then topped the rest up with the souffle mixture. My reasoning for the flakes it that they would be a wee bit lighter and thus less likely to make the mixture sink or for the chocolate to sink to the bottom. It worked, so I guess my method must be okay! Keep them in the oven for 10 to 12 minutes. I like to watch them cook to see how far gone they are. Whatever you do, do not open the oven prematurely to check as that will make them sink and you will be filled with regret and feel like such a useless cunt (it has happened to me before). I like to blast Enya’s ‘Orinocco Flow’ on loop while I am waiting as it aides the wee guys on their way. You can serve with cream or ice-cream, but I like to eat them on their own.