THIS 2 INGREDIENTS CHOCOLATE SOUFFLE CAKE - by Amber Keshire

*RECIPE PROVIDED*
Ended up baking on my no-bake-day cause It's my off day from baking... suddenly remember something I baked in secondary school Home Econs..
THIS 2 INGREDIENTS CHOCOLATE SOUFFLE CAKE.. literally melts in your mouth. Yummm
As you can see in the pic, there's 3 levels. Bottom is the chocolate that sank during baking. Middle is the fluffy whites and top, because of ramekin, have a nice mushroom top. Mine is slanted cause I immediately take out and eat without cooling.
Ingredients: 3 x eggs & 120g chocolate (dark or normal chocolate)
Melt chocolate.
Let it cool
Separate yolk & whites.
Place whites in fridge
Mix chocolate and yolks together.
Whip whites till stiff peak.
Gradually add to chocolate and fold.
Coat ramekins in butter, coat with sugar.
Fill it up till slightly below the rim.
Fill baking tray with hot water.
Baked at 175c for 35-45 mins.
Makes 3 ramekin.
Use ramekins ONLY. I used tart trays, cake trays all didn't work. Too watery below and will tear/crack in the middle.

Fiona Lau

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