Chocolate Soufflé

Name: Chocolate Soufflé
Total time: 1 h
Yield: 8
Ingredients: 70 g dark couverture chocolate; 70 g soft butter; 80 g sugar; sugar (for the molds); 6 egg yolks; 10 ml vanilla extract; 6 egg whites; 1 pinch salt; 40 g ground almonds (lightly toasted without fat); butter (for the molds); 100 g semisweet couverture chocolate

Prep: —

| Servings: 8 | Cook: —

Chocolate soufflé is a recipe with fresh ingredients from the Baking category. Try this and other recipes from Spoonsparrow!

Ingredients

70 g dark couverture chocolate
70 g soft butter
80 g sugar
sugar (for the molds)
6 egg yolks
10 ml vanilla extract
6 egg whites
1 pinch salt
40 g ground almonds (lightly toasted without fat)
butter (for the molds)
100 g semisweet couverture chocolate

Instructions

1.
Melt the finely chopped couverture chocolate in a double boiler and let it cool to room temperature.
2.
Butter the molds, dust with sugar, and chill in the refrigerator. Whip the butter until fluffy and gradually fold in the egg yolks, then add the chocolate and vanilla extract.
3.
Beat the egg whites with the pinch of salt and one-third of the sugar until soft peaks form, then gradually fold in the remaining sugar.
4.
Fold in a third of the meringue into the chocolate mixture, then the rest, and finally the almonds.
5.
Line a deep baking tray with parchment paper and pour enough boiling water so that the 8 cm diameter molds sit one-third immersed in the water bath.
6.
Fill the molds three-quarters full with the soufflé batter.
7.
Place the soufflés in the water bath and bake at 250°C for 20 minutes. Remove from the oven and let stand briefly.
8.
Poke holes through the soufflés, dust with powdered sugar, and serve garnished with chocolate shavings.
9.
For the chocolate shavings: Melt semisweet couverture chocolate in a double boiler and spread thinly on a stone or marble slab (must be a hard surface). Then scrape long shavings with a spatula.