Chocolate Molten Souffle

12 tbsp (1 ½ sticks) butter, softened
1 pound semisweet chocolate, in small pieces
8 medium eggs
1 ½ cups sugar
1 ½ cups all- purpose flour

Preheat oven to 350.

Use 2 tbsp of the butter to grease 8 ramekins or oven proof coffee cups, each with a 6 oz. capacity. Check to see all surfaces are covered, especially the corners – you want your soufflé to pop out so the more butter the butta (better)!

Place the remaining 10 tablespoons of butter with the chocolate pieces in the top part of a double boiler or in a medium bowl set over a saucepan on barely simmering water, and melt completely. Stir occasionally with a rubber spatula.

Break the eggs into the workbowl of a food processor, add the sugar and the melted chocolate, and process until the mixture is smooth, about 15 seconds.

 Add the flour and process for another 10 seconds. Scrape down the inside of the workbowl with the spatula and process until smooth.

Pour an equal about of batter into each ramekin. Place the ramekins on a baking sheet and bake for about 20 minutes, until the mixture begins to rise and the center is still slightly soft to the touch. Remove the soufflés but don’t let them cool for more than a few minutes.

The baby buttas were very impressed with this recipe! Not to difficult to make but appears that way. Impress your guest with the chocolate that pours from middle when you break it open. We loved it with vanilla ice cream! Yummmmm

Here are some pictures of last week's class: