Brush the soufflé dishes with butter.
Heat espresso with milk and cream in a pot and melt the chocolate in it.
Knead the butter and flour.
Separate the eggs, beat the egg whites with a pinch of salt and beat the sugar until stiff.
Soufflé dishes (150 ml each)
Butter for the dishes
cups
Strong espresso (approx. 60 ml)
ml
Milk
ml
Cream
g
Dark chocolate
g
Soft butter
g
Flour
Eggs
Salt
g
Sugar