1
Prepare products ahead to simplify the process of preparation:
2
Crush the chocolate into small cubes, chop 200g of butter, sift the flour with a sieve
3
Take the 4-yolk out of the eggs (for convenience you can use this tool), and then mix in a - a large bowl with the remaining 4 eggs.
4
In a small saucepan pour about 100 ml. water. Then in a glass bowl, Clear melt broken chocolate and butter in a water bath. During the melt there will be a white foam, which you must remove and stir until reaching a homogeneous mixture. When the mixture is ready move the bowl aside to rest. In a large metal bowl mix with a mixer or wire whisk sugar with egg yolks and mix until you get puffy white foam. Add sifted flour and stir until reaching a homogeneous mixture without lumps. Now add the melted chocolate and mix until you get a uniform mixture. Leave the mixture aside to rest.
5
Now we come at the most -laborious and slow part, which is preparing the aluminium forms to easily remove the finished souffle without changing its shape.
6
Use aluminum disposable forms, first melt butter and with pastry brush, brush the bottom and sides of the form with butter and place in freezer for 10-15 minutes. Then sprinkle the the form with 2-3 g cocoa each. Lid two shapes against each other and shake them over the sink in all directions so that the cocoa to spread evenly on the forms. Now you're ready to merge the mixture into the form, fill 2/3 of the form or 60-70 g (depending on how many and want to get), do not overdo it because during the baking process it will swell. After the mixture is spilled into the forms you can bake several chocolate souffles and put the others to freeze in the freezer. This dessert can be put in the freezer for up to one month.
7
As said before the secret is to bake the dessert, so the outside is well-done and the inside remains liquid.
8
Bake at high heat, I usually bake them the 275C for 7-8 minutes, depending on the oven, watch the souffle after the 6th minutes and when it forms a golden brown crisp it is the time to remove it from the over.
9
Leave the chocolate souffle aside for 3-4 minutes, place on a small plate and carefully turn. The souffle will peel off easily, add one scoop and serve.
 recipe - Foodista.com&url=https://www.foodista.com/recipe/FTKF2GVW/chocolate-souffl-fondant&media=https://www.foodista.com/sites/default/files/IMG_0860.jpg){kind=link}