Ingredients

Instructions

  1. Preheat oven to 425 degrees.
  2. Butter six 6-ounce custard cups, souffle dishes or other moulds.
  3. Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
  4. Set aside.
  5. Melt chocolate and 2/3 cup butter together over low heat.
  6. Cool slightly.
  7. Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
  8. Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
  9. In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
  10. Fold egg whites into chocolate mixture along with flour.
  11. Pour into moulds.
  12. Bake for 7 minutes until edges are set, but centre is still jiggly.
  13. Cool for 5 minutes and carefully remove to serving dishes.
  14. Serve with whipped cream or good quality French Vanilla or Coffee ice cream.