It is quite practical if you read the tricks carefully, to prepare the soufflé, which is one of the shortest time to cook chocolate desserts, and which is a visual feast thanks to its liquid interior and that you will want to eat as you eat.
80 grams 55% dark chocolate
3 tablespoons of butter
3 tablespoons of flour
3 tablespoons of granulated sugar
1/4 teaspoon salt
Oiling The Cookwares
1 tablespoon of butter
1 tablespoon of flour
1 tablespoon of powdered sugar
The souffle recipe, which should remain dense and moist chocolate, cooks in a shorter time in fan ovens and can stay dry inside. Be careful to add the vanilla, melted butter and dark chocolate after it cools down, especially after adding the flour, to mix the soufflé with a wooden spoon instead of a whisk or mixer.
You can use a heat-resistant portioned ceramic bowl, earthen casserole dish or a ready-made souffle dish made of aluminum foil.
How To Cook?
Melt the butter and dark chocolate cut into cubes over low heat. After melting, leave for 2 minutes to cool. After adding granulated sugar, beat the eggs with a mixer until they become creamy. Add the melted butter and dark chocolate to the scrambled egg mixture. Add the sifted flour, vanilla and salt. Quickly mix all the ingredients with a spatula.
First, grease the portion baking pans with butter. Sprinkle flour on them. Shake off excess flour. Divide the soufflé mixture so that two finger-thick portions remain on the cups. Bake the soufflés for 8 minutes in a preheated 200 degree oven to maintain their fluid consistency.
Take it out of the oven. After waiting for 1 minute at room temperature, turn it upside down and remove it to a serving plate. Serve immediately with the addition of powdered sugar. Instantly share this fluid flavor with all your loved ones.