Refrigerator Chocolate Soufflé
What's the secret of this recipe? It can be prepared 3-4 hours in advance and refrigerated to be baked just before eating. The soufflé is made with very basic and rich ingredients. Delicious!
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 300 grams semisweet chocolate
- 1 1/3 cups cow's milk
- 1 tablespoon cornstarch
- 6 egg yolks
- 3 egg whites
- 1/3 cups sugar
- 1 tablespoon butter
- 1 cup sugar, to cover the soufflé dishes
Preparation
30 mins
0 mins
Medium
- Oven Preheated to 200° C.
- Melt the chocolate in a double boiler slowly.
- In a small saucepan over medium heat, warm the milk with the tablespoon of cornstarch. Remove from heat and stir in the chocolate using a whisk.
- Gradually add the egg yolks to the chocolate mixture and incorporate using the whisk.
- Using an electric mixer, beat the egg whites for 2-3 minutes. Gradually add the sugar and beat for 2-3 minutes more.
- Using a spatula, gradually fold the egg whites into the chocolate mixture and mix (do not beat).
- Prepare 6 small soufflé molds by greasing them with butter and dusting with sugar. Pour the mixture into them, filling almost to the top of each mold.
- Cover the molds with plastic wrap and refrigerate until ready to bake.
- Remove the plastic wrap from the soufflés and bake for 15-20 minutes. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by