Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Souffle Al Cioccolato
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- Level: Advanced
- Total: 2 hr 38 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 8 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 110 mg
- Sodium
- 52 mg
- Level: Advanced
- Total: 2 hr 38 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 8 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 110 mg
- Sodium
- 52 mg
Ingredients
Directions
- Melt the chocolate in a bain-marie or double boiler.
- Whip the egg whites with 3 tablespoons sugar, until fluffy.
- In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well.
- Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking.
- Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth.
- Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours.
- Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately.
