:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/KLOa7QY8YWV8KltillH3/0aa74bb1f3fd8c96ef1d4f3ea298c5.jpeg "Chocolate souffle")
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Chocolate souffle
In life, there are many things that are quick and easy to make, but still taste amazing - like chocolate souffle. For a long time I stared at recipes and the thought of making souffles seemed daunting, but one day I decided to give it a go.
Ingredients
- 200 g dark chocolate
- 100 g butter
- 4 pc egg
- 100 g confectionery sugar
- 2 tbsp flour
- vanilla aroma
- pinch of salt
- Icing sugar for sprinkling
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Directions
Preheat the oven to 200 degrees. It is important that your oven is properly heated, because the perfect soufflé is based on high temperatures.
Melt the chocolate and butter over steam. Make sure the chocolate does not burn, melt over a low heat, stirring frequently.
Separate the eggs. Be careful not to get any egg whites in the yolks, or the batter will not be frothy enough.
Add the sugar, flour, a pinch of salt and a few drops of vanilla flavouring to the egg yolks and mix well.
Beat the egg whites until stiff peaks form. It is important that the mixing bowl and the whisk are clean and free of grease, otherwise the whisk will not be stiff enough.
Gently stir the chocolate mixture into the egg yolks, then fold in the egg whites. Be careful not to overmix to maintain an airy, light texture.
Pour the mixture into pre-glazed, floured small bowls and bake for 15 minutes.
Sprinkle lightly with icing sugar and serve immediately, because soufflés are best served hot.
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vedresbogiChocolate souffle
In life, there are many things that are quick and easy to make, but still taste amazing - like chocolate souffle. For a long time I stared at recipes and the thought of making souffles seemed daunting, but one day I decided to give it a go.
Preheat the oven to 200 degrees. It is important that your oven is properly heated, because the perfect soufflé is based on high temperatures.
Melt the chocolate and butter over steam. Make sure the chocolate does not burn, melt over a low heat, stirring frequently.
Separate the eggs. Be careful not to get any egg whites in the yolks, or the batter will not be frothy enough.
Add the sugar, flour, a pinch of salt and a few drops of vanilla flavouring to the egg yolks and mix well.
Beat the egg whites until stiff peaks form. It is important that the mixing bowl and the whisk are clean and free of grease, otherwise the whisk will not be stiff enough.
Gently stir the chocolate mixture into the egg yolks, then fold in the egg whites. Be careful not to overmix to maintain an airy, light texture.
Pour the mixture into pre-glazed, floured small bowls and bake for 15 minutes.
Sprinkle lightly with icing sugar and serve immediately, because soufflés are best served hot.
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