Chocolate soufflé
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chocolate soufflé - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp (30 g) butter, plus more for greasing the pan
- 1 tbsp sugar, plus more for sprinkling
- 1/2 cup chocolate syrup
- 1 egg yolk and 3 egg whites
- A pinch of cream of tartar
- Cocoa powder, for sprinkling (optional)
We recommend
Recipes with similar ingredients: chocolate syrup, eggs, cream of tartar, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Grease 4 ovenproof cake tins (180 ml each) with butter. Sprinkle the tins with sugar and place on a baking sheet. Refrigerate the baking sheet.
- Heat the chocolate syrup and butter in a small saucepan over low heat until melted, about 2 minutes, then let cool. Whisk the egg yolk in a bowl and slowly add it to the chocolate mixture, stirring until smooth.
- Beat the egg whites with a mixer at medium speed until foamy. Add the cream of tartar and beat until fluffy, about 2 minutes. Add the sugar and continue beating for another 1-2 minutes.
- Add one-third of the whipped egg whites to the chocolate mixture and fold in. Add the remaining egg whites and fold until smooth.
- Pour the batter into the molds and place in the oven. Bake until the chocolate soufflé has risen, 18-20 minutes. Dust the soufflé with cocoa powder and serve hot.
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