Ingredienti
Burro0.3 cup
Farina2 tablespoons
Cacao in polvere2 tablespoons
Latte liquido0.5 cup
Zucchero0.5 cup- Vanilla, liquid1.5 teaspoons
- Dark Chocolate, chopped75 grams
- Egg Yolks4 pieces
- Egg Whites4 pieces
- Pinch of Salt1 pinch
- Powdered Sugar for decoration0
Passi
- 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 minUtensili necessari:
Casseruola🍳Whisk - 2
Melt the chocolate in a water bath or in the microwave, then add the yolks and mix well.
5 min - 3
Gradually add the mixture from step A to the mixture from step B and stir well to combine.
2 min - 4
Whip the egg whites with a pinch of salt until the mixture is thick and white, like cream.
5 min - 5
Gradually add the egg whites to the previous mixture while gently folding with a spatula to avoid deflating the egg whites.
2 minUtensili necessari:
Spatola - 6
Grease five soufflé molds with butter and dust with cocoa.
5 minUtensili necessari:🍳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 min - 8
Bake for 18 to 20 minutes.
20 min - 9
Remove the molds and dust with powdered sugar, then serve immediately while hot.
5 min - 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.
Fatti nutrizionali
Burroper 100gFarinaper 100gCacao in polvereper 100gLatte liquidoper 100gZuccheroper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.