Chocolate Italian Souffle Cakes - bittersweet chocolate

Method

• Preheat oven to 325.
• Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
• Whip eggs& 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 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
• Pour batter into prepared pans/dishes.
• Bake at 325 degrees for 9-12 minutes.
• Serve immediately.
• Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.