Souffle au chocolat recipe

Step by Step Instructions

1. Using a brush, spread some oven-safe molds with a little butter, covering the bottom and sides. Sprinkle sugar inside the molds so that it sticks in them. Reserve in the fridge.
2. In a bowl put the egg yolk and the 40 g of sugar, beat with a few rods until the mixture turns white.
3. In a bowl put the butter and the chopped chocolate. Microwave for a couple of minutes to melt, mix until the chocolate is completely melted.
4. Add the melted chocolate with the butter to the bowl of the yolk mixture with the sugar, mix well until all the ingredients are integrated.
5. To this mixture add the cocoa powder, mix again.
6. Assemble the whites to the point of snow, put a pinch of salt to help the whites mount well, they must have firm peaks.
7. Add a part of the whites to the bowl of chocolate and mix. Keep adding the whites and candles, mixing with enveloping movements.
8. Add the chocolate mixture to the jars for the oven, with these quantities 3-4 soufflés come out according to the capacity of the jars. They have to be filled just flush, clean the edges with kitchen paper. Put them in the oven preheated to 200ºC for 15-20 minutes. This time will vary depending on the oven and the size of the pans, so stay tuned. When you see that they rise and the surface is a bit drier, they will be ready.
9. Take out, sprinkle with a little icing sugar, and serve right away. The chocolate souffle goes down quickly after taking it out of the oven, it is normal.

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