|
Chocolate Soufflé
(an adapted old family recipe)
Yields approx. 8 large muffin tins
|
375 ml |
1 ½ cup |
milk |
|
90 gr |
½ cup |
butter |
|
120 gr |
shy 2/3 cup |
sugar |
|
90 gr |
2/3 cup |
flour |
|
150 gr |
5 cubes |
bitter sweet chocolate |
|
5 |
5 |
eggs |
Preheat oven to 400F.
Butter muffin tins and coat with sugar.
Heat milk and butter over low heat until butter has melted. Add sugar and
stir until dissolved. Add flour and whisk rigorously until no more clumps.
Return to medium-high heat and stir constantly with a spatula until
ingredients form soft dough. Remove from heat and add chocolate to melt.
Separate eggs. Stir yolks into the chocolate mixture and set aside. Whisk
whites with a pinch of salt until firm. Gently fold egg whites into the
chocolate mixture and divide into the muffins. Bake for 4-6 minutes or until
top starts to brown. Interior should still be liquid. Let rest for a minute
and reverse unto a tray. Serve immediately.
Markus Hofmann, Swiss Hotelier |
