• Preheat your oven to 180˚C
• Put the chocolate and butter in a saucepan over simmering water to melt. Beat the egg yolks and sugar until light, and fold in the flour. Whisk the egg whites until they form firm peaks.
• Quickly add the melted chocolate to the egg yolk mixture and stir thoroughly.
• Fold in the egg whites.
• Spoon into buttered soufflé molds dusted with caster sugar.
• Bake at 180C for 20 minutes.

To Serve

• Allow to cool slightly when cooked, then unmould. Dust with icing sugar and serve with cream or a coffee crème anglaise.