Hot chocolate soufflé


36 pcs

7'

Zutaten für die Zubereitung


Dark chocolate 72%: 360 g
Butter: 300 g
Egg yolks: 12 pcs
Caster sugar: 200 g
Flour type 0: 120 g
Egg whites: 12 pcs
Caster sugar: 40 g

Vorbereiten und kochen


Melt chocolate in a bain-marie with butter, making sure that the water does not exceed 70°C. Once melted, mix with a whisk, incorporate sifted flour and allow to cool to room temperature.

Beat egg yolks with caster sugar (200 g) and add them to the chocolate mixture.

Beat egg whites with sugar (40 g) until stiff and add the first mixture to the latter.

Grease the aluminum moulds then fill them to 45 g each and put in the fridge to set firm for at least 2 hours.

Bake following the parameters.

Serve with crème anglaise and berries.

Um Ihnen einen besseren Service zu bieten, verwendet diese Seite Cookies. Wenn Sie weiter navigieren, akzeptieren Sie deren Verwendung.. OK Mehr Informationen