Grease the soufflé molds with butter and coat them with sugar. Preheat the oven to 200ºC
Grate the chocolate and melt it in a warm water bath.
Bring the liquid cream to a boil in a saucepan and add it to the melted chocolate with the cocoa. Mix well until you obtain a thick batter.
Whip the egg whites until stiff peaks form, add the powdered sugar and whip for another minute. Add to the chocolate, the egg yolks, and then the egg whites (gradually).
Fill the soufflé molds and smooth the surface with the edge of a knife.
Bake for 12 to 15 minutes and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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