Chocolate Souffle/Lava Cake

1. Prepare ten 100ml metal mold by applying a layer of olive oil to the interior of the mold Pour some bread flour into the mold and shake and roll the mold to coat the bottom and sides with bread flour. Then freeze the molds. 2. Bring some water to boil in a pot. Once the water boils, reduce the heat until just simmers. Place a small metal bowl over the pot to form a double boiler 3. Melt chocolate and butter in the double boiler. Once the chocolate has melted, turn off the heat, since chocolate is very easily burned. Stir chocolate and butter to help them melt, then set it aside and let it cool down. 4. Beat egg yolks and whole eggs with sugar with a electric mixer until its color turn pale with stiff peak. 5. Mix a large dollop of your egg mixture into the chocolate until very smooth. Now fold the chocolate mixture gently into the egg mixture. 6. Gradually fold in the flour. 7. Bring the molds out from the freezer. Fill up the molds with flour mixture in 3/4 full. Put immediately into the freezer about 1/2 an hour to let them solidify. Then transfer them into large air tight container and keep it in the fridge. ( if you are not going to bake them right away ) 8. Preheat oven in 200C / 375F Fan-assist / convection oven. Bake for 8 - 12 mins ( the time may varies from mold size, or bake directly from frozen ) until the cake raised with a thin crust on top and it feels soft at the center. 9.Let it cool briefly and de-mold and serve warm on the plate. Notes The cake batter in mold can be kept in air tight container for a month in the freezer or for a week in the fridge. If you freeze your batter, put it to the fridge for 1 day before you bake it.