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Chocolate Souffle
- Serves
6
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
3 tablespoons 3 tablespoons 1
Method
To prepare the soufflé moulds
Brush the insides of six soufflé moulds (preferably Pilluyvit 6 cm/1½ in. high moulds) generously with the melted butter. Mix together the sugar and cocoa. Tip all the sugar/cocoa mix into the first mould, tip the mould on an angle and turn so that the inside is coated with the mix. Tip the mix not clinging to the mould into th
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