DIY美食：巧克力蛋奶酥

Chocolate soufflés

巧克力蛋奶酥

30minutes

製作時間大約30分鐘

Dark chocolate 200g, chopped

黑巧克力200克，搗碎

Butter 150g, cut into cubes, plus extra for the ramekins

黃油150克，切成小方塊，再額外加上一些用作小乾酪蛋糕

Eggs 6

6個雞蛋

Sugar 175g

175克糖

Plain flour 125g

125克麪粉

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• Heat the oven to 180C/fan 160C/gas4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.

烤箱調至180C(熱風)/160C(煤氣)。在6箇中等大小乾酪蛋糕烤盤中塗上黃油。巧克力放入黃油盤中以浸水方式或微波爐加熱溶化。打碎雞蛋加糖，攪拌並加入面。倒入巧克力黃油混合液中。

• Divide between the ramekins(put them in the fridge at this point if you are making ahead) for 8-12minutes. The soufflés should rise and form a firm crust but you want them still to be slightly runny in the middle. Serve with cream. Serves 6

把烤盤分配好（如果你提前把上一步做好了的話記得要放入冰箱保存）。烤8-12分鐘。至蛋奶酥外殼堅脆，中間軟滑，可配奶油食用。6人份。

These melting chocolate puddings are sturdier than ordinary soufflés and will behave even if made ahead and stored in the fridge until you cook them.

這樣做出的溶化的巧克力布丁會比平常的蛋奶酥更加堅硬，即使是提前做好並放進冰箱再在烹飪時拿出，也不易變形。