The recipe for soufflé (soufflé - airy) was invented by the French, combining whites whipped to a thick foam and egg yolks mixed with any product (fruit, cottage cheese, chocolate, cheese, rice, etc.). One of the most popular variants of this aromatic and tasty dessert, especially loved by children, is the chocolate soufflé.
It is necessary
- - chicken proteins - 4-5 pcs., depends on the size of the egg;
- - chicken yolks - 3 pcs.;
- - high quality dark bitter chocolate - 2 bars (200 g);
- - butter - 100-150 g;
- - wheat flour, necessarily of the highest grade ("Makfa", "Uvelka") - ½ cup (100-150 g);
- - icing sugar - 50-100 g (it all depends on how sweet you prefer soufflé).
- You can replace ready-made slab chocolate with the following products:
- - butter - 120 g;
- - granulated sugar - 80 g;
- - cocoa powder without sugar - 5 tsp
Instructions
Step 1
For a delicious chocolate soufflé, take five chicken eggs and very carefully separate the whites and yolks. Set aside the latter. Chill the proteins for 10-15 minutes in the refrigerator. This will make them whisk better. Please note that if at least one drop of yolk gets into the protein, then you may not get a thick white foam. And the whole process will go down the drain.
Step 2
Cut one whole chocolate bar and 2/3 of the second bar into pieces and melt in a water bath. Set the rest of the chocolate bar aside. It will come in handy at the very end of the process to decorate the soufflé.
Step 3
If you are using cocoa powder instead of chocolate, melt the entire amount of butter (220 g), add sugar to it and gently add cocoa (the powder is very light and volatile). Mix all the ingredients thoroughly and cook for three minutes over low, low heat. Then cool it down.
Step 4
Mash three egg yolks with a pinch of sugar and combine with cocoa mass. Take everything out thoroughly. Beat the cooled proteins with a mixer or a whisk, adding the powdered sugar in portions. Beat until tight, strong peaks are formed. Powdered sugar dissolves faster and easier than granulated sugar. And the cream is thicker and tighter.
Step 5
Carefully mix the chocolate mass into the proteins, add the sifted flour there two or three times and gently knead the aromatic mass with a whisk or spatula. Do not beat the soufflé with a mixer, otherwise the protein foam will fall off and the dish will not be fluffy enough as a result.
Step 6
Prepare baking tins in advance. Lubricate them with butter and sprinkle with sugar inside. Pour the resulting mass into each mold, filling the volume only to half. Please note that in the oven, the soufflé greatly increases in volume. Let the dough sit on the table for about seven minutes. At this time, turn on the oven, preheat it to 200 degrees. Place the soufflé inside and bake for about fifteen minutes.
Step 7
At this time, prepare a sprinkle for decoration. To do this, grate the remaining chocolate (1/3 of the bar) on a very fine grater (for garlic). You can substitute cocoa powder with powdered sugar or Nesquik powder for chocolate. Mix with a pinch of cinnamon. Remove the baked soufflé from the oven, cool and decorate with cooked sprinkles.
