Ingredienti
Farina2 tablespoons
Cacao in polvere3 tablespoons
Zucchero4 tablespoons
Latte liquido1 cup- Dark Chocolate, chopped into small pieces125 grams
- Egg Whites6
- Zucchero3 tablespoons
Vaniglia1 teaspoon- Eggs2
- Butter, for greasing the soufflé dish1 tablespoon
- Cocoa Powder, for dusting the soufflé dish2 tablespoons
- Powdered Sugar, for decoration2 tablespoons
Passi
- 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 minUtensili necessari:
Ciotola per mescolare - 2
To make the cream, in a pot over heat, add the milk and let it boil.
5 minUtensili necessari:
Pentola - 3
In another bowl, whisk two eggs, then pour half of the milk over the eggs and whisk well until combined.
5 minUtensili necessari:Ciotola per mescolare - 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 minUtensili necessari:
Cucchiaio di legno - 5
In a bowl, place the mixture and then add the chocolate, letting it cool completely.
5 minUtensili necessari:Ciotola per mescolare - 6
In another bowl, whisk the egg whites well, then add the sugar and continuously whisk the mixture to achieve a cream.
5 minUtensili necessari:Ciotola per mescolare🍳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 minUtensili necessari:
Forno - 8
Remove the soufflé molds from the oven, sprinkle with powdered sugar and cocoa, and serve hot.
5 min
Fatti nutrizionali
Farinaper 100gCacao in polvereper 100gZuccheroper 100gLatte liquidoper 100gZuccheroper 100gVanigliaper 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.