Chocolate souffle
The key is to whisk the egg whites thoroughly. Mix the whipped meringue gently to avoid crushing the foam.
How to make it
1
Chop the chocolate and butter into a bowl, pour in hot water and melt.
2
Put the egg yolk and granulated sugar in another bowl, whisk until it is whitish, then add the sifted flour and milk in turn, then add [1] and mix again.
3
Add the egg whites and granulated sugar in a separate bowl, whisk thoroughly until the corners are formed. Add the dough from 2. to this and mix gently to avoid crushing the foam.
4
Sprinkle with butter (not included) and pour 3. onto a cocotte with flour until about 8 minutes.
5
Place on a baking sheet and pour water until about 1/3 of it, then bake in an oven preheated to 200°C for about 15 minutes.
6
Place the baked soufflé on a plate, top with vanilla ice cream, sprinkle with powdered sugar, and garnish with mint.
6 ingredients
-
- Chocolate bitter
- 125g
-
- Unsalted butter
- 75g
-
- egg yolk
- 20g
-
- Granulated sugar
- 30g
-
- cake flour
- 20g
-
- Powdered sugar
- Appropriate
-
- milk
- 50cc
-
- egg white meringue
- 100g
-
- Granulated sugar for meringue
- 50g
-
- Vanilla ice cream
- Appropriate
-
- mint
- Appropriate
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