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Chocolate souffl

Chocolate souffl

Ingredients for Chocolate souffl

AmountIngredient
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.


 

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