Chocolate Souffle

Recipe Provided by: Chef Antoine Amrani of Antoine Amrani Chocolates

Ingredients:

5 Eggs
5 Yolks
4 oz Sugar
4 oz AP Flour
6 oz Dark Chocolate
7 oz Butter

Directions:

1. Over a water bath melt the chocolate and butter.
2. In a kitchen aid bowl whisk the eggs, the yolks, and the sugar on 3rd speed until it doubles in volume.
3. Drizzle the chocolate butter over the eggs and whisk slowly once the chocolate is combined with the eggs.
4. Fold in the sifted flour.
5. Pre butter and flour 4 oz tin cups.
6. Pour the batter in.
7. Let sit in refrigerator for ½ hour before baking at 375 for 10 minutes.
8. Flip it over and serve.
9. The inside should be liquid.
10. Vanilla ice cream goes will with the soufflé and fresh raspberries.