Chocolate soufflé recipe
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INGREDIENTS
6 servings 180 ml whole milk 70 g semolina sugar (+ for lining the moulds) 1 tbsp cocoa 4 eggs (separate yolks and whites) 5 g breadcrumbs 7 g plain flour 50 g chocolate (good quality 70% black) butter (for greasing the moulds)
Recipe preparation
1 Put the milk, 15 g of sugar and the cocoa in a saucepan and bring to a slow boil. Meanwhile, in a bowl, whisk the egg yolks with another 15 g of sugar until foamy, using a hand or electric beater. Sift the flour and starch into the bowl, then slowly add the egg yolk mixture and whisk. 2 Stir the hot cocoa milk into the resulting batter **(Figure 1)**. Return the mixture to the pot in which you cooked the milk, taking care not to let it burn from the bottom (the hob may still be hot). 3 Remove the saucepan from the heat, add the chopped chocolate **(Fig. 2)** and allow it to melt, stirring constantly. Transfer the chocolate mixture to a bowl, smooth the surface, cover with cling film and leave to cool slightly. 4 Brush metal or porcelain soufflé moulds (you can also use thick-walled cups) with salt and sprinkle with sugar **(Fig. 3)** and skim off the excess. Preheat the oven to 200 °C. Beat the egg whites with a clean whisk, preferably electric, until frothy. 5 Gradually add the remaining 40 g of sugar, a little at a time, beating continuously until the mixture is stiff and glossy. Fold a third of the snow into the cream with a whisk **(Fig. 4)** and carefully fold in the remainder with a spatula or a perforated metal spoon. 6 Divide the cream mixture into the prepared moulds and place them on the baking tray **(Figure 4)**.
