The dark chocolate soufflé
Instructions
Melt 10 g butter in a saucepan and add 30 g of flour, stirring continuously.
In another saucepan melt the chocolate left previously fragmented in milk and add to the flour.
Then add the sugar and stir until the first boil.
Let cool for about 15 minutes, then stir the egg yolks, slightly beaten, one at a time.
Stir so that they are fully absorbed, then beat until foamy egg whites firmly after seasoned with a pinch of salt and add them to the cream.
At this point it is important to work the mixture vigorously to prevent collapsed even before cooking.
Mix for 2-3 minutes, then pour it in a special mold for previously buttered soufflé, the 2/3 filling and cook in a preheated oven at 170 degrees for about 30 minutes, bringing the temperature gradually to 180 degrees.
Two minutes before withdrawing the soufflé from the oven cospargetene with grated chocolate.
Served at the table on freshly baked soufflé.
Ingredients and dosing for 4 persons
- 100 G = = Chocolate
- 50 g of sugar
- 30 g of flour
- 25 g of butter
- 1/2 cup of milk
- 3 egg yolks
- 4 egg whites
- 1 pinch of salt
- For the mold:
- 1 walnut butter