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Eli McKay

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Recipe

Hot Chocolate Souffle

40 mins
Half
11
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This recipe for hot chocolate souffle is demanding but delicious, for special occasions, it is beautiful.
Learn more about Eli McKay

Ingredients

4 portions
  • 175 grams bitter chocolate
  • 10 centiliters liquid cream
  • 15 grams cocoa powder, bitter
  • 5 egg whites
  • 50 grams powdered sugar
  • 4 egg yolks
  • butter, for the molds
  • sugar, for the molds

Preparation

Spread the soufflé molds with butter and top 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 and add it to the chocolate melted with the cocoa. Mix well until a thick dough is obtained.
Beat the egg whites until stiff, add the icing sugar and beat another minute. Add to the chocolate, the egg yolks and then the egg whites (little by little).
Fill the soufflé molds and smooth the surface with the blade of a knife.
Bake for 12 or 15 minutes and serve immediately.

TIPS

Serve them just after cooking and you will achieve the essence of the hot souffle.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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