Chocolate souffl
Ingredients for Chocolate souffl
Amount | Ingredient |
---|---|
100 grams | dark chocolate coating |
100 grams | room temperature butter |
7 St | Yolk |
60 g | Sugar |
2 pcs | Protein |
20 g | Sugar |
2 tbsp | Cocoa |
1 pinch | Cinnamon and cinnamon |
Butter and sugar the ramekins | |
Chocolate souffl Directions
Butter and chocolate melt in water bath at a moderate temperature. Egg yolks with 60 g of sugar until fluffy.
Chocolate-butter mix into the egg mixture mass. Now stir in the cocoa.
Protein with 20 g sugar until stiff. Protein in three games under the lift and stir chocolate mass. Butter ramekins and carefully sprinkle with sugar. The Soufflemasse Fill and bake until possibly in the fridge.
Preheat oven to 200 degrees and bake the souffles in a water bath about 10 minutes. A Probesouffle found. The core of the soufflés should still be liquid. With a knife loosen the soufflés from the ramekins and edge out onto a plate. Very good taste or soufflés with vanilla foam Himbermark.