Chocolate souffle – a detailed recipe for cooking. Share with друзьями: 
The photodishes: Kang Kim Time: 55 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter, and also for lubrication forms
- 1 tbsp. l sugar, and also for sprinkling
- 1/2 tbsp. chocolate syrup
- 1 egg yolk and 3 egg whites
- Pinch of Tartar
- Cocoa powder for sprinkling (optional)
Recipes with similar ingredients: chocolate syrup, eggs, wine stone, cocoa
Recipe preparation:
- Preheat the oven to 200 ° C. Lubricate 4 heat resistant molds (180 ml each) butter. Sprinkle forms with sugar and put on a baking sheet, put the baking sheet in the refrigerator.
- Heat chocolate syrup in a small saucepan over low heat and butter until butter melts, about 2 min., then cool. Beat the egg yolk in a bowl and slowly add to mix the chocolate mixture until smooth.
- Beat egg whites with a mixer at medium speed, until foam formation. Add tartar and beat until formed lush mass, approximately 2 min. Add sugar and continue. beat, another 1 – 2 minutes.
- Add one third of the whipped protein to the chocolate mixture and mix. Add the remaining egg whites and mix until homogeneous state.
- Pour the batter into the molds and place in the oven. Bake, until the chocolate souffle rises, 18 – 20 min. Sprinkle cocoa soufflé powder and serve hot.
