Chocolate Soufflé from Toni Mörward
Ingrediënten
Ingredients for 10 Servings
- 3 oz 90 g Dark couverture chocolate
- 1 oz 30 g Milk couverture chocolate
- 3½ tbsp 50 g Butter
- 6 Egg yolks
- 6 Egg whites
- 3 tbsp 40 g Granulated sugar
- Butter and granulated sugar for the ramekin
Instructies
- Preheat oven to 400 °F (200 °C).
- Put both chocolates in a metal mixing bowl and warm over steam.
- As soon as they are liquid, stir in the butter, remove from heat, and mix in the egg yolks.
- Beat the egg whites to stiff peaks with the sugar and fold into the chocolate mixture.
- Butter a ramekin and sprinkle with granulated sugar.
- Fill the ramekin about 2/5 of the way full and bake in a water bath for about 25 minutes.
- Remove the soufflé from the ramekin, garnish to taste, and serve right away.
Notes / Tips / Wine Advice:
Since the chocolate soufflé batter can be prepared days early and frozen, it is perfect for when you are expecting guests. In this case, you simply have to bake for 5 minutes longer.
Garnish Recommendation:
fresh fruit or orange ragout--------------------------------------------------------------------------------------------------
