Chocolate souffle is one of the most delicious French desserts made in the 18th century. Chocolate souffle must be prepared hot and the most important point is to grease the souffle dish. This dessert should not stick to the dish at all, so grease the desired dish carefully. Sticking the yeast to the dish will prevent the souffle from puffing. Another important point in preparing chocolate souffle is to fill the desired dish with soufflé and then flatten the head with a knife. Today in cook plans , we will teach you a very delicious chocolate souffle.
- Egg yolk: 2 pieces
- Egg whites: 3 pcs
- Milk: 2 tablespoons
- Flour: 1 tablespoon
- Sugar: 5 tablespoons
- Bitter chocolate: 50 grams
- Salt: 1/4 teaspoon
- 1/4 cup cocoa powder
- Water: 3 tablespoons
- Powdered sugar: to decorate
First, preheat the oven to 180 degrees for 15 minutes. Grease the souffle mold with good butter and sprinkle with sugar.
Mix the milk and cream together and put it on the heat until it boils (it is enough to chop it around the boiling pan), then add the chopped chocolate to it and stir until the chocolate melts in the milk and cream. .
Add cocoa powder and water to the chocolate mixture and stir until smooth, then place the sulfa mixture on the indirect heat of steam to heat and heat. After a few minutes, remove the homogeneous material from the heat and set aside To cool.
Beat the egg whites with salt at the fastest speed. When it puffs, add sugar and continue to stir until it becomes thick and creamy and does not spill if you turn the dish over. In another bowl, beat the egg yolks with a fork until smooth.
Add the egg yolks to the cocoa mass and stir until smooth. Now fold one third of the egg whites into the chocolate mixture and then add the chocolate mixture to the egg whites and fold, then pour the yeast into a pre-greased dish and top Strain it and put it in a preheated oven for 15 to 20 minutes at 170 degrees to cook. After baking, sprinkle powdered sugar on them or decorate with pastry cream and serve hot with coffee.