Chocolate soufflé



  • In a bowl, put the chocolate couverture cut in small pieces, add OLYMPOS cow butter and melt in the microwaves or in bain-marie.
  • Mix softly, add the eggs beating with the whisk attachment and then add the sugar and the flour, until all ingredients are homogenized.
  • Transfer the mixture to a measuring jug and fill 5 soufflé rameskins, which were previously greased with butter and cocoa powder.
  • Bake in pre-heat, fan-assisted oven at 190 degrees for approximately 10′-11′.
  • Optionally, garnish with icing sugar or a scoop of ice-cream, chocolate syrup and serve.