Small warm chocolate souffléer (without flour)
These warm Chocolate Souffléer can be served alone, but is also super delicious with cold ice cream for.
If you want to make ice cream, I have a share recipes for ice cream, both with and without milk/cream, You can see an overview here.
NB. Although these are warm, It's not the same as Chocolate fondant with the liquid Center, This is “just” a souffle.
In San Francisco is a super delicious Souffle. It's called “Cafe Jacqueline” and French Jacqueline stands out in the kitchen and stirs the souffléer of all kinds, both main dishes and desserts. The place is not the cheapest, but highly anbefals, It is located in the North Beach area. You can see the menu and Book table here
RECIPE – Chocolate Soufflé 6-8 pcs
INGREDIENTS
1/2 DL sugar
2 Tbsp vanilliesukker
5 eggs (room temperature)
APPROACH
- Turn on oven 200 ° C
- Butter small cups/molds with fat
- Melt the chocolate and add the sugar and vanilliesukker
- Proportion eggs
- Beat the egg yolks until they become pale and mix in chocolate
- Beat the egg whites until they are stiff and turn in the rest with a dough scraper
- Pour into the greased molds
- Bake ca 10 min at 200 ° C
- Serve immediately as they quickly fall together
- Sprinkle with powdered sugar, if desired, Super delicious with cold ice cream or whipped cream for.
