Chocolate Italian Souffle Cakes

Preheat oven to 325 degrees F.

Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.

Whip eggs and sugar until light and fluffy. Mix flour into chocolate mixture. Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.

Spray either muffin tins or ramekins/souffle dishes with non-stick spray. Pour batter into prepared pans/dishes. Bake at 325 degrees F for 9-12 minutes. Serve immediately (with ice cream if desired).

Recipe Source: Cinzetti's Italian Market Restaurant

cook's notes

You can prebake these and then reheat them in a preheated 325 degrees F oven for 2-3 minutes.