Recipe kindly contributed by La Maison de la Lozère, Montpellier

INGREDIENTS

500 g chocolate (55% cocoa)

125 g butter

10 egg yolks

½ litre of egg whites

125 g of sugar

PREPARATION

Melt the butter and chocolate over a bain-marie then add the egg yolks.

Beat the egg whites until stiff add the sugar and fold carefully into the chocolate.

Put the mixture into the fridge to rest.

Pour the mixture into a souffl é dish and sprinkle with the a little fine flour.

Place in the oven at 180° and cook 20-25mn until the centre of the soufflé is hot but not cooked.

Serve immediately with a scoop of vanilla icecream or whipped cream.