Chocolat Soufflé ENG

Ingrédients

80g unsalted butter
165g dark chocolate
4 large eggs
55g caster sugar
For the ramekins
20g unsalted butter, softened
1 tablespoon caster sugar

 

Étapes de la recette

Preheat the oven at 200°C.

Brush the ramekins with butter and sprinkle the sugar. Tip out the excess.

Place the butter and chocolate in a bowl and melt it in a double boiler. Set aside the egg yolks.

Separate the egg whites and egg yolk. Place the egg whites in a bowl of an electric mixer and whisk it till firm, adding the sugar slowly during the process.

When the chocolate and butter mix is slightly cooled, mix with the egg yolks.

Combine ⅓ of the egg whites with the chocolate mixture, and then add the remaining egg whites gently.

Spoon the mixture into the ramekins, then smooth the top and tip your finger around the edge of each ramekin to make and little indent.

Bake for 12-14 min.