Ingrédients
Farine2 tablespoons
Poudre de cacao3 tablespoons
Sucre4 tablespoons
Lait liquide1 cup- Dark Chocolate, chopped into small pieces125 grams
- Egg Whites6
- Sucre3 tablespoons
Vanille1 teaspoon- Eggs2
- Butter, for greasing the soufflé dish1 tablespoon
- Cocoa Powder, for dusting the soufflé dish2 tablespoons
- Powdered Sugar, for decoration2 tablespoons
Mesures
- 1
In a bowl, whisk the vanilla and sugar well until the mixture is light in color and creamy, then add the flour and cocoa, gently fold the mixture and set aside.
5 minutesMatériel requis:
Bol de mélange - 2
To make the cream, in a pot over heat, add the milk and let it boil.
5 minutesMatériel requis:
Marmite - 3
In another bowl, whisk two eggs, then pour half of the milk over the eggs and whisk well until combined.
5 minutesMatériel requis:Bol de mélange - 4
Return the mixture to the pot and continuously whisk with a wooden spoon over high heat, then let it boil and remove from heat.
5 minutesMatériel requis:
Cuillère en bois - 5
In a bowl, place the mixture and then add the chocolate, letting it cool completely.
5 minutesMatériel requis:Bol de mélange - 6
In another bowl, whisk the egg whites well, then add the sugar and continuously whisk the mixture to achieve a cream.
5 minutesMatériel requis:Bol de mélange🍳Whisk - 7
Grease the soufflé molds with butter, dust with cocoa powder, then pour the mixture into the molds and place in the oven at 200 degrees for 15 minutes.
15 minutesMatériel requis:
Four - 8
Remove the soufflé molds from the oven, sprinkle with powdered sugar and cocoa, and serve hot.
5 minutes
Faits nutritionnels
Farinepour 100gPoudre de cacaopour 100gSucrepour 100gLait liquidepour 100gSucrepour 100gVanillepour 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.