The idea of this easy and delicious chocolate cake is the core to remain in liquid condition. This is obtained by baking for a short time and at high degrees. If it happens that you bake more , than you need don't worry – you get a lot of delicious cupcakes. This dose is for 10 soufflés if you bake in metal bowls for crème caramel.
Required Products:
200 Gr. Black Chocolate
200 Gr. Butter
280 Gr. Sugar
175 g. White flour
7 Medium eggs
1 Ampoule Vanilla
200 Gr. Black Chocolate
200 Gr. Butter
280 Gr. Sugar
175 g. White flour
7 Medium eggs
1 Ampoule Vanilla
How to Prepare:
1. Tune the stove at 220 degrees to warm up while preparing the mixture for the soufflé.
2. Smear with butter the bowls for baking and sprinkle them with flour-on the bottom and on the sides.
3. Melt the broken pieces of chocolate and butter into a low-power into the microwave. Stir well.
4. With mixer smash eggs and sugar and add to them the melted chocolate mixture/must not be hot/. Jumbuck. I add vanilla and flour, stirring again briefly with the mixer.
5. Pour the mixture in the bowls, leaving a little more than one finger to their edge, because when baking the soufflé it is is rising quite a lot.
6. Bake in the heated stove directly onto the grate without putting the bowls in the tray. The baking in my stove and when using these bowls takes exactly 11 minutes. It took me a few samples until I got to the right time. The grate is placed on the second possible height below the top/without counting the very bottom of the stove/.
7. I wait 1-2 minutes the baked the soufflé to become colder and then gently using a knife ' unstuck ' from the bowls and turn them into a saucer.
Great combine with ice cream!
The most important thing in the soufflé to obtain a liquid chocolate core is baking.
2. Smear with butter the bowls for baking and sprinkle them with flour-on the bottom and on the sides.
3. Melt the broken pieces of chocolate and butter into a low-power into the microwave. Stir well.
4. With mixer smash eggs and sugar and add to them the melted chocolate mixture/must not be hot/. Jumbuck. I add vanilla and flour, stirring again briefly with the mixer.
5. Pour the mixture in the bowls, leaving a little more than one finger to their edge, because when baking the soufflé it is is rising quite a lot.
6. Bake in the heated stove directly onto the grate without putting the bowls in the tray. The baking in my stove and when using these bowls takes exactly 11 minutes. It took me a few samples until I got to the right time. The grate is placed on the second possible height below the top/without counting the very bottom of the stove/.
7. I wait 1-2 minutes the baked the soufflé to become colder and then gently using a knife ' unstuck ' from the bowls and turn them into a saucer.
Great combine with ice cream!
The most important thing in the soufflé to obtain a liquid chocolate core is baking.
Follow me for more delicious dishes: Instagram - blizzardoftastes and Pinterest: Elena Andreeva
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