INGREDIENTS

• 300 g dark chocolate of your choice
• 3 eggs
• 250 g flour
• 250 ml milk or soy milk
• 15 g rice flour (or wheat flour) or corn starch
• 50 g light cane sugar
• 15 g butter or unhydrogenated margarine (for greasing the mini cocottes)
• 45 g light cane sugar (for the mini cocottes)

HOW TO MAKE IT

1. Preheat the oven to 240°C. Bring a quarter to a fifth of the milk to the boil.

2. Dissolve the rice flour or cornstarch in a bowl with the remaining milk.

3. When the milk is hot, add the dissolved rice flour, bring to a boil and simmer for 30 seconds, stirring constantly. Remove from heat.

4. Melt the chocolate in a water bath.

5. Separate the eggs and set aside separately. Mix the egg yolks with sugar and the cooled milk mixture. Then fold in the melted chocolate with a whisk.

6. Beat the egg whites until stiff with the machine or by hand. When it's nice and firm, fold in the sugar. Beat for another 2 minutes. First fold ⅓ of the egg whites into the chocolate mixture. Then add the rest of the egg whites and fold in carefully so that the foamy consistency is retained.

7. Grease the mini cocottes with a brush up to twice the filling height (stroke from bottom to top with the brush) and sprinkle with the sugar. Tap off excess sugar. This step must be followed exactly so that the soufflés can rise well.

8. Then pour the preparation into the greased mini cocottes sprinkled with sugar and place in the oven preheated to 240 °C for 8 minutes. Serve immediately as the soufflés collapse quickly.