After seeing this photograph:
A couple of you asked for the recipe - and who am I to deny you that?
This was accidentally modified from the Australian Good Taste magazine the July issue.
It is titled: Easy molten chocolate souffle.
Where easy clearly doesn't refer to how disgusted and grossed out I am by separating eggs. They're slimy - and that is all.
So you'll need four oven proof dishes that hold about 1.25 cups. Mine were a smidgeon too small and we ended up filling five.
Grease those with butter.
You'll also need:
200 g dark chocolate chopped
100 g of butter
100 g of caster sugar
50 g of plain flour (I used white wings gluten free all purpose flour mix)
4 eggs separated
a pinch of cream of tartar
2 T extra caster sugar
8 Lindt Lindor chocolate balls (I used 4 chocolates filled with a vanilla ganache)
Cream to serve
For the sauce:
100g dark chocolate chopped
60 ml thickened cream
10 g butter
Step one: Preheat your oven and grease your oven proof dishes with butter
Step two: melt chocolate and butter...I did this over a pot of simmering water - because I don't have a microwave, but if you're fancy feel free to 'wave it. Melt until smooth and let sit for 5 minutes.
Step three: stir together sugar, flour and egg yolks into the chocolate mixture until it is well combined.
Step four: Beat the egg whites and pinch of cream of tartar and beat until soft peaks form - Then add the extra sugar and beat again until hard peaks form (I like to live on the edge and test this by holding the bowl over my head and seeing if the whites slide out!).
Step five: add a bit of the egg whites to the chocolate and stir (as roughly as you please) to loosen up the chocolate (chocolate can be so uptight). Then gently fold in the rest of the egg whites.
Step six: Divide the chocolate mixture amongst the over proof dishes - and press two chocolate into the centre of each one (this is where I screwed up, I only had one chocolate per oven proof dish - and I didn't notice any difference at all. Maybe you need the two - or You could leave these out completely.
Bake for 30-35 minutes or until crumbs cling to a skewer inserted in the middle.
Step seven: while your deliciousness is baking make the sauce! heat up the chocolate, cream and butter over your pot of simmering water or the microwave.
Try NOT to eat it all while you wait for the souffles to cook.
Serve straight out of the oven with a dollop of your thickened cream, a spoonful (or three) of sauce, and a side of strawberries.