Chocolate Soufflé

A chocolate soufflé can taste monotonously chocolatey, unless it has a luscious texture and a sauce. That means ending the cooking before the center is quite set (overcooking dries a soufflé) and, here, offering just rich, pourable cream.

200 gr (7 ounces) dark chocolate (at least 60 percent cocoa), chopped

70 gr (5 tablespoons) unsalted butter

125 ml (½ c…