Chocolate soufflé

Menu: Desserts

Allergens: Dairy, Gluten, Egg

Intermediate

This recipe is preset to 8 people

An easy-to-prepare and one of the most famous desserts that will meet every chocoholic’s needs. Puffy on the outside with a chocolatey melt-in-the-mouth goodness on the inside. Light enough to have it after a big meal.

Ingredients

butter

1 tbs

white wheat flour

20 g

milk

200 ml

cocoa powder

2 tbs

egg yolks

80 g

egg whites

200 g

dark chocolate

200 g

confectioner's sugar

150 g

Preparation

Grease the ceramic ramekins with butter and place in the refrigerator for 5 minutes.
Combine flour with milk. Pour into a saucepan and bring to the boil to obtain a smooth mixture.
Melt chocolate in this mixture. When the mixture cools down, add the egg yolks.
Beat the egg whites with some warm water until stiff peaks form. Add confectioner's sugar.
Gently fold the beaten egg whites into the chocolate mixture.
Pour the batter into the ramekins.
Decorate with cocoa powder.

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