Chocolate souffle hot dessert

It's not so difficult to make an airy souffle! Souffle is a very capricious thing, but at the same time very tasty, considering that you like light moist desserts. The most important thing in the cooking process is to beat the whites well and gently mix them, due to this, the souffle will rise well in the oven. The souffle turns out to be very delicate and airy, with a rich chocolate flavor. Inside, the souffle turns out to be moist, but not fluid. Serve the souffle immediately after cooking, as it cools down.

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Chocolate

Butter (+ a little to lubricate the molds)

Sugar

Egg yolks

Egg whites

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 36 % 21 g

Carbohydrates 53 % 31 g

336 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

Step 1:
Ingredients
Step 2:
To begin with, lubricate the walls of the molds with melted butter and sprinkle with sugar. The prepared molds are sent to the refrigerator.
Step 3:
In a bowl, mix sugar, chocolate and butter. We melt everything together in a water bath or in a microwave oven.
Step 4:
Add the egg yolk to the cooled chocolate mixture and stir thoroughly.
Step 5:
2 whisk the protein into a foam.
Step 6:
In several steps, carefully mix the proteins into the chocolate mass.
Step 7:
Mix quickly so that the proteins do not lose their volume.
Step 8:
Fill cold molds with dough.
Step 9:
Bake in a preheated 200 C oven for about 8 minutes. The time may vary depending on the size of the forms. Sprinkle the finished souffle with powdered sugar and serve immediately. Bon appetit!