Chocolate soufflés
巧克力蛋奶酥
30minutes
制作时间大约30分钟
Dark chocolate 200g, chopped
黑巧克力200克，捣碎
Butter 150g, cut into cubes, plus extra for the ramekins
黄油150克，切成小方块，再额外加上一些用作小干酪蛋糕
Eggs 6
6个鸡蛋
Sugar 175g
175克糖
Plain flour 125g
125克面粉
• Heat the oven to 180C/fan 160C/gas4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.
烤箱调至180C(热风)/160C(煤气)。在6个中等大小干酪蛋糕烤盘中涂上黄油。巧克力放入黄油盘中以浸水方式或微波炉加热溶化。打碎鸡蛋加糖，搅拌并加入面。倒入巧克力黄油混合液中。
• Divide between the ramekins(put them in the fridge at this point if you are making ahead).Bake for 8-12minutes. The soufflés should rise and form a firm crust but you want them still to be slightly runny in the middle. Serve with cream. Serves 6
把烤盘分配好(如果你提前把上一步做好了的话记得要放入冰箱保存)。烤8-12分钟。至蛋奶酥外壳坚脆，中间软滑，可配奶油食用。6人份。
These melting chocolate puddings are sturdier than ordinary soufflés and will behave even if made ahead and stored in the fridge until you cook them.
这样做出的溶化的巧克力布丁会比平常的蛋奶酥更加坚硬，即使是提前做好并放进冰箱再在烹饪时拿出，也不易变形。
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