Hot chocolate soufflés with caramel sauce


3 eggs
4 tbsp sugar
170 g dark chocolate
2 tbsp flour
110 g butter
1 tsp vanilla extract
pinch of salt

1. Butter six ramekins, or aluminum muffins molds and dust with flour.

2. Melt chocolate and butter over a bain-marie until smooth. Meanwhile beat the eggs with sugar and salt using a whisk or mixer until thick and light yellow. Mix in vanilla extract and flour. Gradually add the melted chocolate and stir well. Pour mixture into the prepared molds.

3. Preheat oven to 200°C. Bake for 9-10 minutes until the edges are firm and the center is still soft. Remove and let cool slightly for few seconds. Run a sharp knife completely around the inside edge of the molds and invert onto plates. Put the caramel sauce on it and serve while it is still hot.


Ingredients for the caramel sauce

• 200g sugar
• 100g salted butter
• 120ml heavy cream
• 1 teaspoon salt


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