Chocolate Souffle

Homemade souffle Souffle principle - whipped, tight egg whites. On that, the souffle turns air. This dish is made with sweet and salty. Vegetable souffle is appreciated in that it is easy to digest. This dish can be prepared on the basis of Béchamel sauce, adding your favorite vegetables, but necessarily in a grinded form. But desserts are often made with chocolate and curd. We cooked chocolate soufflé in portioned molds. By the way, if you decide to make a souffle in one large container, know that the cooking time should be doubled. Ready souffle is heavily swollen, but after a few minutes after getting it out of the oven, the mass falls off. Experienced cooks recommend for a few minutes to turn on the oven in grill mode, and then bake the souffle in the usual mode. This technique makes the tip of the souffle appetizing and decorative.

Homemade souffle Souffle principle - whipped, tight egg whites. On that, the souffle turns air. This dish is made with sweet and salty. Vegetable souffle is appreciated in that it is easy to digest. This dish can be prepared on the basis of Béchamel sauce, adding your favorite vegetables, but necessarily in a grinded form. But desserts are often made with chocolate and curd. We cooked chocolate soufflé in portioned molds. By the way, if you decide to make a souffle in one large container, know that the cooking time should be doubled. Ready souffle is heavily swollen, but after a few minutes after getting it out of the oven, the mass falls off. Experienced cooks recommend for a few minutes to turn on the oven in grill mode, and then bake the souffle in the usual mode. This technique makes the tip of the souffle appetizing and decorative.

Ingredients:

• Chocolate black 200 g
• Eggs chicken 5 pcs.
• Butter 70 g
• Sugar 50g
• Cinnamon ground 0.25 tsp.

Instructions

• Step 1 Take 2 portions of souffle: 200 g of black chocolate, 5 eggs, 70 g of butter, 50 g of sugar (you can take 1 teaspoon of brown sugar to sprinkle molds).
• Step 2 Separate the proteins from the yolks, place them in a deep bowl. Yolks will also be needed, but only from 3 eggs.
• Step 3 170 grams of chocolate chop into large pieces and melt in a water bath. The remaining chocolate is needed for powdering.
• Step 4 In the liquid chocolate add 50 grams of butter and melt. Then remove the container from the steam bath.
• Step 5 Add 3 egg yolks. Stir the chocolate mass thoroughly.
• Step 6 Whip the whites with a whisk or a mixer in a tight foam, sprinkling sugar in small portions.
• Step 7 In a deep bowl, mix whipped proteins and chocolate mass. It must be done very delicately by pouring the proteins in small portions and carefully mixing the whisk.
• Step 8 Lubricate the shapes with the remaining butter and sprinkle with sugar. We preferred brown sugar.
• Step 9 Pour the chocolate mass into the mold, filling it in not completely. Leave for 5-10 minutes. Then bake in a preheated oven to 200 ° C for 15 minutes.
• Step 10 The remaining chocolate is ground in a blender with the addition of cinnamon. You can grate it on a small grater or take cocoa powder.
• Step 11 Finish the souffle slightly cool and sprinkle with chocolate powder.