Ingrédients
Beurre0.3 cup
Farine2 tablespoons
Poudre de cacao2 tablespoons
Lait liquide0.5 cup
Sucre0.5 cup- Vanilla, liquid1.5 teaspoons
- Dark Chocolate, chopped75 grams
- Egg Yolks4 pieces
- Egg Whites4 pieces
- Pinch of Salt1 pinch
- Powdered Sugar for decoration0
Mesures
- 1
In a casserole over medium to low heat, place the butter, flour, and cocoa and stir with a whisk for about a minute, then add the milk, sugar, and vanilla and mix for about two minutes until the result is a homogeneous and thick sauce. Place the mixture in a bowl.
1 minutesMatériel requis:
Cocotte🍳Whisk - 2
Melt the chocolate in a water bath or in the microwave, then add the yolks and mix well.
5 minutes - 3
Gradually add the mixture from step A to the mixture from step B and stir well to combine.
2 minutes - 4
Whip the egg whites with a pinch of salt until the mixture is thick and white, like cream.
5 minutes - 5
Gradually add the egg whites to the previous mixture while gently folding with a spatula to avoid deflating the egg whites.
2 minutesMatériel requis:
Spatule - 6
Grease five soufflé molds with butter and dust with cocoa.
5 minutesMatériel requis:🍳Soufflé Molds - 7
Fill each mold two-thirds full with the soufflé mixture and place in a preheated oven on the middle rack at 350°F.
5 minutes - 8
Bake for 18 to 20 minutes.
20 minutes - 9
Remove the molds and dust with powdered sugar, then serve immediately while hot.
5 minutes - 10
Do not overbake to avoid drying out or hardening the soufflé, as its distinguishing feature is its very light, sponge-like, and moist texture.
Faits nutritionnels
Beurrepour 100gFarinepour 100gPoudre de cacaopour 100gLait liquidepour 100gSucrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.