(This recipe makes 10 - I halved it, and made 4, but the servings were a little large and I'd recommend sticking with the recommended serving sizes, even if you're a complete guts like me. These should be eaten right away, so you don't want to make more than you can eat.)
10 Oz (280g) semi or bittersweet chocolate (70% cocoa, such as Lint (sic))
200g butter
8 eggs
1 1/4 cup (130g) sugar (I'd use fine white sugar, not raw or brown)
1 1/4 cup (160g) plain flour
Method
1. Preheat oven to 180 derees C
2. Grease 10 large muffin tins (souffle dishes are too large - sturdy coffee cups might do. They rise a bit when cooking, but not as much as a souffle. Put some cocoa powder in the cups and roll them around until coated).
3. Break chocolate into small pieces and melt with butter in bowl over simmering water
4. Beat the eggs until fluffy. Mix in sugar. Sift in flour and fold gently.
5. Slowly fold in melted butter & chocolate.
6. Bake for 8-12 mins until the top is firm. Up-end onto a plate and dust with icing sugar, or serve with scoop of icecream or cream (but you don't need it). The inside should be liquid.
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