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Chocolate recipes -

Chocolate Soufflè

Chocolate Soufflè
The chocolate soufflè is a sophisticated dessert, perfect at the end of a formal dinner.
This recipe is one of the many variations, and usa also some fresh fruit to give some acidity and freshness to the final result.

Ingredients for 6 soufflè:

250 g milk
80 g 70% Slitti chocolate
60 g sugar
40 g flour
40 g butter
4 large egg whites
4 tablespoon of rum
a little bit of salt

200 g strawberries or raspberries
10 g sugar

How to prepare the chocolate soufflè:

Preheat oven to 170°C. Prepare six soufflè ramekins (180ml) by applying an even layer of butter (use your fingers) and sprinkle with sugar, knocking out excess shaking and rolling the rameking.

Cut the strawberries into quarters (or the whole raspberries) and place them in a bowl with 10 g of shugar for few minutes. The fruit should be little cooked.

Melt the butter in a bowl with the sifted flour, and cook for a couple of minutes. Remove from the heat and slowly add milk, stirring well. Chop the chocolate finely using a heavy chef's knife, and add it to the butter, with the sugar and the rum.

Beat the egg whites with a little bit of salt until you reach stiff peaks, and add them once the chocolate is cold.

Pur a spoon of strawberries in each ramekin, and pour the batter into the prepared ramekins. Fill them at least 3/4 of the way up, and run the end of your thumb around inside edge of soufflé dish to help soufflé rise evenly.

Place the ramekins on a baking pan with one cm of water, and place the pan in the ove. Bake the soufflés for 20-25 minutes at 170°C.

Serve immediately! Be careful because the ramekins will be hot...


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