Section: Dessert
Chocolate Soufflés
Light, airy dark chocolate soufflés with a softly set, slightly creamy centre.
Ingredients
| Ingredient | Amount |
|---|---|
| Dark Chocolate | 160 g |
| Eggs | 8 |
| Cornflour (maïzena) | 55 g |
| Sugar | 65 g |
| Butter | 15 g |
| Salt | a pinch |
Method
- Break the eggs and separate the whites from the yolks.
- Melt the chocolate in a bain-marie while stirring regularly.
- Take off the stove, add the yolks one by one, mix well between each.
- Sprinkle the cornflour and sugar and mix quickly.
- Preheat the oven at 200°C (th. 6-7) and butter the dishes.
- Whisk the egg whites until stiff with the pinch of salt.
- Take 2 tablespoons and mix them briskly with the chocolate cream to lighten it. Then add the rest, lifting the mass well to avoid breaking the whites.
- Pour into a soufflé dish or into small dishes and put in the oven.
- To check the cooking, prick the blade of a knife in the soufflé: it has to come out barely moist for the inside to be slightly creamy.