Description
The original name of the recipe for "Molten chocolate souffle" molten chocolate soufflé, but if it is a dessert served hot. Ah, if cold, then I would call it a melting chocolate soufflé, as it just melts in your mouth.
Ingredients
-
Milk
190 ml
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Butter
35 g
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Flour
35 g
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Sugar
60 g
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Chicken egg
3 piece
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Dark chocolate
135 g
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Salt
-
Powdered sugar
Cooking
Grease molds with butter and sprinkle with sugar.
Connect the flour, soft butter, salt and with your hands knead the dough. The dough will be sticky, more flour is not necessary to add.
Milk and 40 g sugar heat. To the milk add the flour mixture and stir until all dissolved. Cook 2-3 minutes on low heat until thick.
Add the chocolate and stirring to bring the weight up to homogeneity.
Separate the yolks from the whites. Chocolate mixture, remove from heat, allow it to stand for 3 minutes, then add the egg yolks and with a whisk stir them into the chocolate batter. At this stage, the billet for the souffles are ready and can be refrigerated up to one week, and to make the souffle just before serving and then it becomes "molten" molten.
Beat the whites with 20 g of sugar to stable peaks.
Carefully enter the proteins in the chocolate with a spatula and stirring from the bottom up to bring the mass to a uniform consistency.
Fill molds almost to the edge. Bake in pre-heated to 190*C (375*F) oven for 17 minutes.
Before serving, sprinkle with powdered sugar. In the process of baking a soufflé is a very nice and high rises, but unfortunately then settles, if you apply it immediately, then the beauty will remain.
Tender, tasty and sooooo chocolatey!
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