Soufflé is a light, airy and incredibly tender French cuisine dish. Chocolate lovers will surely like this dessert. And for its preparation, the most common products are used.
It is necessary
-
- 70 g dark chocolate (70% cocoa);
- 50 g butter + a little butter for greasing the molds;
- 50 g sugar + a little sugar for tins;
- 4 eggs;
- vanilla ice cream;
- powdered sugar;
- salt on the tip of a knife.
Instructions
Step 1
From the specified amount of ingredients, 4 servings of soufflé will be obtained. Prepare the dishes - grease 4 soufflé tins or regular cups with butter, put them in the refrigerator for 15 minutes, then oil again. Pour sugar into the molds so that it sticks to the butter. Then you need to pour it back. Place the molds back in the refrigerator.
Step 2
Melt the chocolate, butter and sugar in a water bath. In this case, the sugar must completely dissolve. Cool the resulting mixture.
Step 3
Take 4 egg whites and beat them together with a pinch of salt into a firm, lush foam. When the chocolate mass has cooled, add 2 yolks to it and stir.
Step 4
Add the proteins to the chocolate mixture. Do this in 2-3 doses. Gently stir the mixture from top to bottom, not in a circle. This should be done especially delicately when adding the last portion of proteins.
Step 5
As a result, you will get a liquid, homogeneous and sufficiently elastic mass. Now the future soufflé can be poured into molds, filling them 2/3. Use the tip of a knife to lightly run along the edges - where the soufflé is in contact with the dishes. So it will rise more easily.
Step 6
Preheat oven to 200C. During this time, the soufflé should have time to settle. Place the molds there. Do not overcook the chocolate soufflé in the oven. It usually takes 5-10 minutes to bake.
Step 7
Remove the finished soufflé from the oven, sprinkle with powdered sugar and garnish with a scoop of ice cream. Dessert is ready! Serve it immediately. A properly prepared soufflé has a thin, airy consistency on the inside and a crispy crust on the top.
