3 tablespoons butter, at room temperature, for greasing
1/4 cups sugar, for the mold
1 cup semisweet chocolate, finely chopped
1 tablespoon cocoa powder
1/2 cups butter, melted
2 tablespoons sugar
icing sugar, for decoration
pistachio, chopped, for decoration
Preparation
15 mins
15 mins
Low
Grease the soufflé dish with butter using a brush, covering the surface and sides completely. Once greased, add the sugar and remove the excess. Reserve in the refrigerator until ready to fill.
Mix the semi-sweet chocolate with the melted butter in a bowl until the chocolate melts and integrates. If necessary, you can microwave it for a few seconds, just to melt the chocolate enough. Then add the cocoa powder and finish integrating.
Separate the yolks from the egg whites of Huevo San Juan®, you will only use one yolk, so you can reserve the rest of the yolks for another recipe. Keep the egg whites until use. Place the yolk in a bowl and beat with a whisk along with the sugar until the yolk starts to lighten in color, then it's time to incorporate the melted chocolate from the previous step; mix and integrate. Reserve.
Whip the egg whites using a hand mixer with a whisk attachment on high speed until the egg whites double in size and you achieve stiff peaks.
Add a little of the whipped egg whites to the chocolate mixture to lighten the batter; once lightened, fold in the rest of the egg whites gently.
Fill the molds to the brim; if necessary, clean the edge with a damp cloth. Bake at 200 °C for 12 to 15 minutes.
Serve immediately, decorate with powdered sugar and chopped pistachios.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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