Chocolate Soufflé Cakes

These cakes are cakelike on the outside and hot and creamy on the inside—eating one is like eating warm cake with hot melting mousse on top. The soufflé cakes are made in the same way as genoise, except that melted chocolate and butter are folded with the beaten eggs while the flour is being folded in. They are best when the outside is cakelike and the inside molten. To get this effect, freeze the soufflés in their individual ramekins for at least a couple of hours before baking.

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