- 70g of bitter chocolate (70% cocoa);
- 50g of butter + some oil to grease moulds;
- 50g sugar + some sugar for molds;
- 4 eggs;
- vanilla ice cream;
- powdered sugar;
- salt at the tip of a knife.
From the specified amount of ingredients you will receive 4 servings of soufflé. Prepare dishes – grease 4 soufflé moulds or regular cups with butter, put them in the fridge for 15 minutes, then treat them with oil again. Pour the sugar into molds so it sticks to the oil. Then you have to pour it back out. Put the molds in the fridge again.
Melt the chocolate, butter and sugar on a water bath. The sugar should dissolve completely. Cool the resulting mixture.
Take 4 proteins and whisk them along with a pinch of salt into a steady lush foam. When the chocolate mass has cooled, add 2 yolks to it and stir.
Enter the proteins into the chocolate mixture. Do it in 2-3 admissions. Gently stir the mass with motions from top to bottom rather than in a circle. Especially delicately, this should be done when adding the last portion of proteins.
As a result, you will get a liquid, uniform and sufficiently elastic mass. Now the future soufflé can be poured over the molds, filling them at 2/3. With the tip of the knife, lightly swipe at the edges — where the soufflé comes in contact with the dishes. This way it will rise more easily.
Preheat the oven to 200oS. During this time the soufflé should have time to stand up. Put the moulders in there. Don’t overstay the chocolate soufflé in the oven. It usually takes 5-10 minutes to bake.
Remove the finished soufflé from the oven, sprinkle it with icing sugar and garnish with a ball of ice cream. Dessert ready! Immediately serve it to the table. A properly cooked soufflé has a liquid-airy consistency inside and a crispy crust on top.