Chocolate soufflé

chef chef sweet
INGREDIENTS
  • 5 eggs, medium-sized
  • 140 gr. chocolate couverture 52%
  • 160 gr. sugar
  • Cow butter
  • 60 gr. all-purpose flour
  • icing sugar or chocolate syrup and ice-cream for garnishing
PRODUCT
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Cow butter
Cow butter
METHOD

 

  1. In a bowl, put the chocolate couverture cut in small pieces, add OLYMPOS cow butter and melt in the microwaves or in bain-marie.
  2. Mix softly, add the eggs beating with the whisk attachment and then add the sugar and the flour, until all ingredients are homogenized.
  3. Transfer the mixture to a measuring jug and fill 5 soufflé rameskins, which were previously greased with butter and cocoa powder.
  4. Bake in pre-heat, fan-assisted oven at 190 degrees for approximately 10′-11′.
  5. Optionally, garnish with icing sugar or a scoop of ice-cream, chocolate syrup and serve.
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