Little chocolate soufflés
Method
Preheat the oven to 200°C.
Butter a 12-hole cupcake tin well, then dust it with flour.
In a small non-stick saucepan, melt the dark chocolate with the butter over a low heat, then take it off the heat and leave it to cool a little.
Separate the egg yolks from the whites.
Beat the yolks with the sugar and then add the chocolate mixture, which will have cooled slightly by now.
Whisk the egg whites for 3-4 minutes until they form a frothy mousse (meringue).
Fold the first mixture into the meringue and beat in the mixer for about two more minutes.
Fill each hole of the tin two-thirds full with the mixture you have just made and bake for about 25 minutes.
Wait 5 minutes before taking them out of the tin and serve warm with a little whipped cream.