Prescription. Pie Soufflé Chocolate.

The last time I made this cake there was a discussion at the table about how to call you. I let that happen. I heard tell from cake to mousse. And I was thinking that, the truth, what matters least is the name. Because they ended it in less than thirty minutes. So today we serve on the menu, Souffle of Chocolate. Or cake. Maybe a mousse. Call it what you want.

We’re going to need for this Souffle of Chocolate.

  • Butter and sugar for coating the mold.
  • 200 grams of plain chocolate. Use the of 65%. If you are more thrown, apply the 70%.
  • 2 tbsp. of espresso.
  • 5 separated eggs. That is, egg yolks and the egg whites aside.
  • 1/2 cup sugar
  • Pinch of salt.
  • 1 tbsp. flour.

We’re going to preheat our oven to 180ºC (or 350ºF, depending on where you are). Oil with the butter and cover with sugar (like flour, but with sugar) for the pan cakes. I use this that I found at Williams Sonoma. Melt the chocolate with the technique you prefer, either double boiler or in mircoondas. Add the espresso.

Mix the egg yolks with the sugar using a balloon whisk. The color changes to lemon yellow. Since you have it, you add the melted chocolate and mix quickly to unite it in a dense mixture. Add in the flour. The key to a good Souffle of Chocolate is in the next step.

In another bowl, the egg whites are beaten stiff and adding the pinch of salt. Then we put a third of these whites into the chocolate and wrap gently. This will lighten quite a bit. Add the rest of the chocolate in the rest of the egg whites and go involving.

Put in the ceramic mould and bake for 20 minutes or until the center is firm to the touch. Don’t panic if you wrinkle a light or deflates while it cools. Serve and watch your guests discuss the name while just the dessert. I say Souffle of Chocolate. How would you say?

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