The Dark Chocolate Soufflé is a soft, light, and fluffy dessert with a molten chocolate center. It is often considered a gourmet dessert due to its refined preparation and the spectacular effect once baked. It is ideal for those who love chocolate desserts and want to impress their guests with culinary finesse.
Melt 10 g of butter in a saucepan and add 30 g of flour, stirring continuously
In another saucepan, let the previously chopped dark chocolate melt in the milk and add it to the flour
Then add the sugar and stir until the first boil
Let it cool for about 15 minutes, then incorporate the slightly beaten egg yolks one at a time
Stir so that they are completely absorbed, then beat the egg whites until stiff peaks form after seasoning them with a pinch of salt and add them to the cream
At this point, it is important to work the mixture vigorously to prevent it from collapsing before baking
Stir it for 2-3 minutes, then pour it into a special soufflé mold previously buttered, filling it 2/3 full, and let it bake in a preheated oven at 170 degrees for about 30 minutes, gradually increasing the temperature to 180 degrees
Two minutes before removing the soufflé from the oven, sprinkle the surface with grated chocolate
Serve the soufflé immediately after taking it out of the oven
Whisk
Soufflé Mold
Store the Dark Chocolate Soufflé in the refrigerator for up to 2 days.
The Dark Chocolate Soufflé is a very delicate dessert and is served hot immediately after baking.
Francia
| Energy (kcal) | 295.95 |
| Carbohydrates (g) | 25.72 |
| of which Sugars (g) | 21.37 |
| Fat (g) | 18.06 |
| of which Saturates (g) | 9.92 |
| Protein (g) | 8.33 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.31 |
