Chocolate soufflé - the best recipes. How to quickly and deliciously make a chocolate soufflé

Soufflé is a very delicate pastry, one might even say airy. Soufflé recipes differ from each other in both the cooking technology and the ingredients. One of the most delicious is chocolate soufflé. It combines all the tenderness of this pastry, and the pronounced chocolate taste is simply magnificent.

Soufflé is prepared for different purposes: it can be either a stand-alone dessert or used to make a cake. In this article, we will tell you soufflé recipes for both options. Let's start with how to make this chocolate treat. Its recipe is very simple.

When it comes to soufflé in the circle of women, many prefer to change the topic, since they believe that this pastry is not their strong point. And all because the soufflé is a capricious "substance", and with the slightest mistake in the cooking process, it may not rise in the oven or it may "fall" sharply.

The recipe that we will share with you, if properly followed, excludes the "fall" of a small cake. And as a result, you will get an airy, chocolate yummy. To prepare it, stock up on the following:

• 140 grams of good dark chocolate;
• 2 egg yolks;
• 4 egg whites;
• 50 grams of butter;
• 70 grams of sugar.

It should be noted that for a perfect dessert, all products must be of good quality. Also, the recipe focuses on the fact that everything should be at room temperature. So, first of all, we will prepare the containers in which we will bake the dessert. We grease them with butter, and then pour sugar into them. Then pour it out immediately. As a result, you have plates with sugar crumbs inside. We put them in the refrigerator and proceed directly to cooking.

We print the chocolate, break it into pieces. We put it in a saucepan or bowl and heat it in a water bath. When the chocolate has become liquid, add sugar and butter to it. We stir and wait until everything melts and mixes with each other, becomes homogeneous. After that, we remove the chocolate from the bath and wait until it cools down to room temperature. Attention: we do not use hot chocolate!

We put our egg yolks in warm chocolate. Try to be free of proteins at all. Stir everything until the yolks are completely mixed with the chocolate mass.

Then we beat our whites. Whether you do it with a whisk or with a mixer - it's up to you. But, keep in mind that they should make good elastic peaks. The more airy the proteins are, the more airy the baked goods will be.

When the proteins are ready, the next step in cooking is to stir them into the chocolate. This should be done simply with jewelry accuracy. Firstly, we do not add all proteins at once, but gradually in several parts. Putting them to the chocolate, we stir first on the surface, and then, slowly, we stir in to the whole mass. We do this in smooth circular movements. As a result, you should get an appetizing, airy mass. Homogeneous, of course.

We carefully pour it into our baking dishes, which we take out of the refrigerator. Next, we take a regular towel, fold it several times and put it on the table. Sharply hit it with the bottom of the plate with the mass. Then, with a knife, very carefully, slightly separate it from the walls of the vessel. We carry out all these manipulations so that the baked goods rise.

After that, we send our future dessert to a preheated oven with a temperature of 200 degrees. We are waiting for about seven minutes. Another important point: do not open the oven for seven minutes, otherwise everything will "fall". Then we take out and serve. You can decorate the top with a chocolate soufflé with powdered sugar. Also, the recipe says that it will be very tasty if you put chocolate ice cream on top.

Soufflé as a base

Very often this pastry is used to make a cake. In principle, the soufflé recipe for such purposes practically does not differ from the usual, independent dessert. But, there is an option for cooking it without baking, with freezing in the refrigerator. To do this, you need to mix three yolks with 70 g of sugar and a teaspoon of vanilla sugar. Then pour it into warm milk and cook in a water bath until thick. When everything is cool, add gelatin (10 g) soaked in water. Add whipped cream and a tablespoon of cocoa. We mix everything thoroughly, pour it into a mold and place it in the refrigerator for three hours. After a while, the chocolate cake soufflé is ready.

As you can see, the recipe for the classic soufflé for the cake is interesting and simple.

Video recipe for making a chocolate soufflé

Probably, everyone in life has moments of weakness when, at the evening hour, you desperately want to sit in a cozy cafe somewhere in Paris, listen to the quiet sounds of an accordion, admire the evening lights of the city and enjoy the taste of coffee with a sweet airy dessert, refined like this evening. The chocolate soufflé recipes below will allow you to plunge into a romantic atmosphere without visiting France.

"Hot" chocolate soufflés

Of course, it is not always and not for everyone to be in Paris at will, but each of us can create an appropriate atmosphere at home. And an exquisite, light French dessert - a chocolate soufflé - will help us in this.

Translated from French, soufflé means airy, lush, and also inspiration. And what's true is true, without inspiration you shouldn't take this dish.

Strictly speaking, the soufflé does not have to be sweet and even more so chocolate, it can be vegetable, meat, mushroom, fish, cottage cheese, berry and many others. But chocolate soufflé is “something special,” as they say in Odessa.

The basis of any soufflé is made up of beaten egg whites and a base mixture that determines the taste of the future dish. In our case, the base will be chocolate mass in various variations.

Classic recipe

The first thing to look for is the freshness of the products used, in particular the eggs. Second, all ingredients should be at room temperature. In addition, it should be remembered that before you start preparing the portioned soufflé, you should prepare the baking tins. Ceramic containers are best suited, however, if they are not available, silicone or metal containers will come off, but this is still a compromise. Molds need to be smeared with butter, then pour sugar inside and pour it out immediately. The sugar crystals will stick to the oil base and create a "fur coat" on which the souffle mass will subsequently be laid out. Now you need to put the prepared molds in the refrigerator and forget about them for a while.

It's time to start preparing the chocolate soufflé directly.

We will need:

• 140 g of bitter chocolate;
• 50 g butter;
• 70 g sugar;
• 4 egg yolks;
• 2 egg whites.

1. Break the chocolate into pieces, put it in a saucepan and melt it in a water bath.
2. Add butter and sugar to the melted chocolate.
3. Stir until you get a homogeneous (homogeneous) mass.
4. We remove from the bath, cool to room temperature.
5. Separate the yolks from the whites. Add 4 yolks to the cooled chocolate-butter mass. Stir until smooth.
6. Beat the whites until they become elastic foam, which is extremely important, since the success of the whole enterprise depends on it.
7. Then, gently gradually introduce the proteins into the prepared chocolate mass. First, in a circular motion, distribute them on the surface, and then gradually we mix in the rest. You should get a homogeneous, airy chocolate mass.
8. We take out the forms from the refrigerator, put half of the future soufflé in them. Then we put a towel folded several times on the table and sharply knock on it with the bottom of the container with the mass, after which we fill in the form to the end. Separate the mass from the walls of the mold with a thin knife. These ritual actions should prevent the finished soufflé from falling off.
9. We heat the oven to 200 degrees and only after that we put the filled baking dishes.
10. We bake for 7 minutes without opening the oven door. We take out the soufflé from the oven, serve it hot or cold with powdered sugar, chocolate icing, jam or a scoop of ice cream. You can also put a leaf of mint for added piquancy.

Delicate dessert on semolina

Thanks to the step-by-step recipe for making a chocolate soufflé on semolina, even a novice housewife will be able to surprise her loved ones with a magnificent dessert.

We will need:

• 100 g semolina;
• 200 ml of milk;
• 100 g sugar;
• 40 g butter;
• 2 eggs;
• 2 tbsp. l. cocoa;
• grated chocolate.

1. From semolina and milk on a steam bath. Boil water in a large saucepan, place a smaller saucepan inside, previously rinsed with water. Pour in the milk, wait for it to boil, pour in the semolina in a thin stream or using a sieve, stirring constantly, in order to avoid the appearance of the main enemies of cooks - lumps. If vile lumps do start to form, take a whisk and stir the porridge with it. The lumps will disperse. Cook for 10-15 minutes, then close the lid and leave to cool to room temperature.
2. Mix 2 yolks with sugar, add butter and cocoa, mash.
3. Add the egg mass to the porridge, mix until smooth, this will be the base of the soufflé.
4. Whisk the whites into a strong foam, add to the base in parts, stirring slowly.
5. Beat the resulting mass with a whisk or mixer and put in molds, previously coated with butter and cooled in the refrigerator.
6. Pour water into a baking sheet, place the souffle molds in it and bake in the oven for 15 minutes.
7. Remove the finished soufflé from the oven, cool, sprinkle with grated chocolate.

Dessert in the microwave

For those who do not want to mess with the oven (there are some), a recipe for making soufflé in the microwave is offered.

We will need:

• 2 large or 3 small eggs;
• 70 g sugar;
• 50 g of chocolate;
• 2 tbsp. l. cocoa.

Microwave chocolate treat

Another recipe for the microwave. But if in the previous version chocolate was used only as an inclusions, then here it acts as a director, producer and guest star.

We will need:

• 150 g of black chocolate;
• 150 g butter;
• 2 whole eggs and 2 egg yolks;
• 3 tbsp. l. Sahara;
• 2.5 tbsp. l. flour;
• lemon zest (3 g per 1 serving) to taste.

1. We break the chocolate into pieces, cut the butter into cubes, put it in one bowl and melt it in the microwave at low power or in a water bath.
2. Leave to cool to room temperature.
3. Add 2 eggs and 2 yolks, sugar, flour and lemon zest (to taste), mix with a whisk until smooth.
4. We pour the resulting mass into ceramic mugs so that it is 2/3 full of them.
5. We put it in the microwave, turn it on at maximum power (1000 watts) and cook for 2.5–3 minutes. If the maximum microwave power is lower, increase the cooking time. A signal to turn off can be a significant increase in the volume of the soufflé, in general, you see what "crawls" out of the cup - turn it off and take it out.
6. Eating hot - you can eat a chocolate treat right after you take it out of the oven.

"Cold" chocolate soufflés

In the first part, we got acquainted with the recipes for a chocolate soufflé, which must be heat treated before getting the finished dish. Now let's turn to the "cold" options, in the preparation of which the refrigerator is involved, not the stove.

Curd dessert with cocoa and gelatin

We will need:

• 500 g of cottage cheese;
• 100 ml of milk;
• 2-4 st. l. honey;
• 2 tbsp. l. cocoa;
• 1 glass of hot water
• 15 g of gelatin.

All ingredients (except water) should be at room temperature.

Cake Gelatin Recipe

A soufflé can perform with a solo program as an independent dessert, or it can go in a duet with a cake, and then you get a light and airy cake.

Besides the fact that the chocolate soufflé is amazing delicious dessert, it is also quite lightweight. The only limitation to the use of such a delicious dish is the presence of an allergy to eggs, since they are a necessary ingredient in any recipe for this delicacy in the preparation of save (a snack soufflé from unsweetened products) and a suite (a soufflé for a dessert table). Even if you cook a chocolate soufflé without baking, alas, you cannot do without eggs.

Soufflé - a light dessert of French cuisine

The French word for souffle means "light touch". The soufflé recipe came to us from French cuisine. Soufflé can be either a main course or a sweet dessert. The dish contains at least two ingredients: a mixture of sour cream consistency and whitewashed egg whites. Sweet soufflé is usually made on the basis of cottage cheese, lemon, fruit.

When we hear the word "soufflé", we imagine some kind of delicate dish. If you think that soufflé can be exclusively dessert, you are wrong. You can prepare soufflé from any product - fish, poultry, meat, vegetables, fruits. And, of course, there are tons of soufflé creams or soufflé cakes. Grind meat, vegetables or fruits, add the egg whites foam, heat it up - and the soufflé is ready!

Souffle- ideal food for children. Everyone knows that children are capricious in their food: “I don’t like onions, I don’t eat soup, I don’t want that!”. If you cook any dish in the form of a delicate soufflé, then even the most capricious kid will eat every last spoonful. However, the soufflé will delight adults too. This dish is especially suitable for convalescent patients.

Since all types of soufflés have one common product (egg whites), remember that you need to take only fresh eggs, because only such protein will beat well. It is very important to separate the yolk from the protein well. Even a small drop of yolk will not give you the desired foam consistency. The dishes where the whites are whipped must be clean and completely dry.

It seems to many novice culinary experts that it is very difficult to cook a cream soufflé for a cake at home. In fact, this is a fairly simple recipe. You just need to do everything carefully and strictly follow the instructions.

Chocolate-vanilla soufflé: recipes for homemade desserts

Chocolate soufflé with semolina

4 servings

100 g semolina, 200 ml milk, 40 g butter, 100 g sugar, 2 tbsp. spoons, 2 eggs, grated chocolate.

To prepare a chocolate soufflé according to this recipe, it is tedious to boil semolina porridge with milk on a steam bath and cool it. Then mix the porridge with the yolks, cocoa and butter, crushed with sugar, mix well and, stirring slowly, add the beaten egg whites. Beat the mass and put in a greased form. Cook in a water bath until tender.

Sprinkle the finished soufflé with grated chocolate.

Chocolate soufflé with vanilla

Servings - 2

Ingredients:

• 200 g flour
• 150 g butter
• 2 tbsp. l. grated chocolate
• 700 ml warm milk
• 300 g sugar
• 10 eggs
• vanillin

For the sauce:

• 0.5 l milk
• 1.5 tbsp. l. flour
• 200 g yolk
• 1.5 tbsp. l. cocoa
• 0.5 cups sugar
• 20 ml brandy

Preparation 10 min.

Cooking 15 min.

1. Before making a chocolate soufflé at home, melt the butter in a pan, add salt, flour and pour into boiling milk. Cook with continuous stirring until smooth.

2. Then cool slightly and add sugar, grated chocolate and vanilla. Next, grind the yolks with sugar, and beat the whites into a strong foam. Add these ingredients to the milk mixture.

3. Now grease the pan with oil and lay out the soufflé. Cook in a water bath. Prepare the sauce like this: stir eggs with sugar, flour and milk until smooth.

4. Then pour into the boiling milk that remains and add the cocoa. Stir continuously until the cocoa is dissolved. Cool and add cognac.

Decorate the cooled soufflé with cloves made of butter, which are made as follows: scrape the top off the frozen butter with a sharp knife and connect the ends in the form of a flower.

Chocolate soufflé

Required: 300 g of chocolate, 7 egg whites, 60 g of sugar, a few vanilla crystals, 1.5 glasses of water.

Cooking method. Grind the chocolate and fill it with cold water. After 5 minutes, put on fire and cook for 10-15 minutes until thickened. Cool the resulting mass. Whisk the egg whites with 20 g of sugar until a thick foam is formed and mix gently with the cooked chocolate. Pour the prepared mixture into the cooked dish, greased with butter and flour. Bake for 25 minutes until cooked through in a medium hot cabinet.

As you can see in the photo, the chocolate soufflé should be sprinkled with powdered sugar on top and can be served:

Chocolate soufflé with gelatin without baking

Ingredients:

• 25 g chocolate
• 200 ml cream
• 200 ml milk
• 3 eggs
• 150 g sugar
• 30 g gelatin

Beat the egg yolks with 2/3 of the sugar, then pour in the milk.

For this recipe for a chocolate soufflé at home, the yolk-milk mixture must be warmed up until it thickens, without closing, over low heat. Stir occasionally. Do not bring to a boil!

Melt the chocolate and pour into the resulting mass, beat the mixture thoroughly and cool. In a separate bowl, beat the egg whites with the remaining sugar until firm. Gently add whipped whites and cream to the chilled chocolate mixture. Soak gelatin for 2 minutes in a small volume of cold water. After it swells, heat at full power for about 1.5 minutes until dissolved. Do not boil!

Cool the gelatinous solution to 70-80 degrees and pour into the cream. Mix everything well. Fill the soufflé in portion molds and refrigerate for several hours.

When the mixture hardens, put the molds in a bowl of warm water for a few seconds, and then quickly tip them onto dessert plates.

You can decorate the chocolate soufflé with gelatin by sprinkling with grated chocolate or pouring with chocolate icing.

Cooking cold chocolate soufflé: recipe with photo

Makes 4 servings

It is not difficult to cook a soufflé if you know the method of preparation and have experience in this matter. However, from a practical point of view, his recipe is not always suitable, as it requires attention and time that you must devote to your guests. In addition, the fear that the soufflé will fail is not worth the effort. According to this recipe, a cold soufflé can be prepared in advance, and it is not inferior to a traditional soufflé in terms of appetizing and beauty.

Ingredients: 8 ounces dark chocolate (with at least 70 percent cocoa), 4 egg whites, a pinch of salt, 4 egg yolks, 2 tablespoons of strong espresso.

1. Dissolve the chocolate in a water bath at a low temperature.

2. Beat the egg whites with a pinch of salt until a homogeneous foam forms.

3. Dissolve the egg yolks in chocolate. Pour in coffee. Gently pour in first 1/3 of the proteins, and then the rest.

4. Divide into 4 tins, close with plastic lid and refrigerate for 4 hours before serving.

Here you can see a photo of a cold chocolate soufflé for the recipe posted above:

Chocolate icing soufflé recipe

Ingredients:

• Egg white - 4 pcs.
• Sugar (+ 100 g for icing) - 1 glass
• Gelatin (instant, 1 pack) - 2 - 2.5 tbsp. l.
• Milk (for glaze) - 50 ml
• Butter (for glaze) - 50 g
• Cocoa powder (for glaze) - 3 tbsp. l.
• Dark chocolate (for glaze) - 30 g

Beat the whites with one glass of sugar, add the gelatin poached in a water bath. Put in a mold, after covering it with cling film, refrigerate for solidification for 1, 5 - 2 hours.

Prepare the frosting: mix all the ingredients except the butter, simmer for 5 minutes, add the butter and cook for 10 minutes.

Let cool slightly.

Place the soufflé, turning it over on a dish and cover with glaze.

The chocolate icing for the soufflé should be thick and shiny.

How to make a creamy chocolate soufflé

Chocolate soufflé with espelet pepper

Makes 4 servings

Ingredients: 1 tablespoon butter, softened, 1/4 + 1/4 cup sugar, plus 1 tablespoon in soufflé tins, 6 ounces dark chocolate broken into large chunks, 1/4 cup milk, 2 tablespoons cocoa, 2 teaspoons espelette pepper (or red pepper), 5 eggs (first separate the whites from the yolks and heat to room temperature), a pinch of salt, powdered sugar for decoration.

1. Grease 8-ounce soufflé molds with butter, sprinkle with sugar and refrigerate. Preheat oven to 375 ° F.

2. Place the chocolate and milk in a heat-resistant container and melt in a water bath. Pour in 1/4 cup sugar, cocoa, espelet pepper, add egg yolks, stir until smooth. Remove the container from the heat and set it aside.

3. Beat the egg whites and a pinch of salt with an electric mixer at medium speed until stiff. Pour in the remaining 1/4 cup of sugar and continue to beat until dense peaks are formed. Slowly add a third of the protein mass into the chocolate mixture, gently stirring with a spatula from top to bottom. We introduce the rest of the proteins and knead until smooth. We put the cooled molds on a baking sheet and carefully fill them with 3/4 of their volume with a chocolate-protein mass.

4. Place the baking sheet in the oven and bake until tender (about 15 minutes), until the soufflé rises. We take out the baking sheet from the oven, sprinkle the souffle with powdered sugar. Serve the creamy chocolate soufflé to the table hot immediately.

Buckingham Creamy Chocolate Souffle

Ingredients:

• 100 g dark chocolate
• 2 tbsp. tablespoons of softened butter
• 6 tbsp. tablespoons of powdered sugar
• 1 glass of milk
• 4 eggs
• 3 tbsp. tablespoons of cornmeal
• 2 tbsp. tablespoons of cream
• 3 tbsp. spoons of rum
• whipped cream
• jam for decoration

Pour milk into a small saucepan, put chocolate crushed into small pieces and put the container on low heat. When the milk comes to a boil, remove from heat, cover and leave for 2-3 minutes, until the chocolate is completely dissolved. Crack the eggs and separate the whites from the yolks.

Pour the whites into a large bowl, and 2 yolks (the rest are not needed) into a small one.

In a saucepan, mix powdered sugar (3 tablespoons) with corn flour, put on low heat and, stirring constantly, add the chocolate dissolved in milk.

Then turn the heat up and beat the mixture with a whisk until it thickens. Remove from heat and cool slightly. Add cream, butter (1 tablespoon), rum and egg yolks. Beat the whites, adding powdered sugar (2 tablespoons).

Add the resulting mass to the chocolate sauce and mix.

Grease the soufflé molds with butter (1 tbsp. Spoon) and sprinkle with powdered sugar on the inside (1 tbsp. Spoon).

Put the dessert in tins and place in a preheated oven (160 ° C) for 8-10 minutes. Cool down.

Look at the photo - the chocolate soufflé according to this recipe needs to be decorated with cream and jam:

Chocolate soufflé

Ingredients:

12 eggs, 200 g sugar, 150 g chocolate, 250 ml milk, 10 g butter, 30 g icing sugar.

Put chocolate crushed to a powdery state in the yolks pounded with sugar, stir well, then dilute the mass with hot milk and boil until thickened. Rub the prepared egg-milk mixture through a sieve, and then combine with whipped whites, stir well with a whisk. Grease a cupronickel pan with butter, lay the prepared mass in a slide.

Bake the chocolate soufflé dessert in the oven at 200–250 ° C and serve.

Chocolate soufflé

Ingredients:

• Slab chocolate - 50 g
• Sugar - 300 g
• Corn flour - 10 g
• Eggs - 4 pcs.

Dissolve the chocolate in a water bath, add 1 tbsp. l. water, sugar, cornmeal and yolks, mash thoroughly and gently combine with beaten egg whites. Place in a baking dish and bake for 10-15 minutes.

Homemade chocolate-orange soufflé

Ingredients:

• 1 tbsp. l. vegetable oil
• 1 orange - juice and zest
• 50 g sugar
• 25 g cocoa powder, sifted through a sieve
• 1 tbsp. l. liqueur Grand Marnier or Cointreau (orange liqueur)
• 4 eggs - proteins
• 4 tbsp. l. fresh cream or sour cream
• 25 g grated dark chocolate

Preparation:

1. Preheat oven to 150 degrees. Lubricate 4 x 225 ml refractory cups or molds with oil. In a small saucepan, bring the orange zest, juice and sugar to a boil. Simmer over low heat to dissolve the sugar and turn the liquid into syrup.

2. Pour into a bowl and stir with cocoa powder and liqueur.

3. In another bowl, beat the egg whites and stir in 2 tbsp. l. proteins with syrup. Add the rest of the proteins with a large metal spoon. Divide the mixture into prepared molds. Bake for 8-10 minutes, until soufflé rises.

4. Put crème fraîche in the center with a spoon, sprinkle the chocolate-orange souffles with chocolate and serve.

Banana Chocolate Souffle Recipe

Ingredients:

• Banana - 2 pcs.
• Confiture (apricot) - 2 tbsp. l.
• Corn flour - 1 tbsp. l.
• Egg white - 3 pcs.
• Chicken egg - 1 pc.
• Orange zest - 1 pc.
• Vanilla essence - 1/2 tsp
• Butter (grease the molds) - 1 tsp.
• Dark chocolate (70%) - 1 pc.

We heat the bar in a water bath, puree 2 ripe bananas and apricot confiture in a blender. Add a spoonful of cornmeal, mix. Add vanilla essence and 1 orange zest to the melted chocolate. Mix banana and chocolate mass, add 1 egg. Beat the cold whites with salt in a strong foam. Gently combine the chocolate banana and the proteins. We grease the molds with butter. We fill 2/3 of the molds, put in a preheated oven for 20 minutes. Allow the chocolate-banana souffle to cool slightly in the oven.

How to make milk chocolate soufflé

Milk chocolate soufflé

Compound: butter - 120 g, flour - 180 g, chocolate - 100 g, vanillin, milk - 500 g, sugar - 250 g, eggs - 8 pcs., salt; for gravy: milk - 500 g, flour - 30 g, egg yolks - 2 pcs., granulated sugar - 100 g, rum - 20 g, cocoa - 30 g.

Boil the ghee, salt, flour with milk and stir until a smooth, homogeneous mass is formed. Then cool the mass a little, add grated chocolate, 120 g of sugar, vanillin to it and mix everything. Grind the yolks with sugar, beat the whites into a strong foam and mix gently with the milk mass. Grease the form with butter, fill with dough, put in a bowl with hot water, and the last one in a hot oven.

To prepare a sauce for milk chocolate soufflé, stir egg yolks with sugar, flour and 200 g of milk into a smooth, homogeneous mass, then, stirring continuously, boil with 300 g of milk. Add cocoa to the boiling mass and continue stirring until the cocoa is completely melted. Add rum or liqueur to the cooled gravy.

Chocolate soufflé

Ingredients:

Potato flour, wheat flour, fine sugar - 4 tbsp. l., oil - 1 tbsp. l., milk - 3 glasses, grated chocolate - 4 tbsp. l., eggs - 6 pcs., oils for coating the mold - 1 tbsp. l.

Preparation:

Take potato flour, wheat flour, sugar and grated chocolate; stir with 1 tablespoon of butter and dilute with 3 cups of milk; put on a hot stove and stir without stopping until the whole mass thickens. Meanwhile, beat 6 yolks separately and 6 whites separately into the foam.

When the mass thickens, then remove it from the stove, put the beaten yolks in it, stir well, and then pour the whites whipped into the foam there and stir everything well. Place in a well-oiled dish and place in a moderately hot oven for 20 minutes. When the home-made chocolate soufflé is browned and rises, then carefully remove it from the oven and immediately serve in the form to the table, until it has fallen; sprinkle with fine sugar on top.

Note. This soufflé is served with cream.

Chocolate soufflé

• Milk - 100 ml
• Flour - 50 g
• Butter - 50 g
• Olive oil - 20 ml
• Egg whites - 7 pcs.
• Sugar - 110 g
• Chocolate - 90 g
• Salt to taste

1. To prepare this chocolate soufflé, the milk must be boiled and cooled.

2. Put the butter in an enamel bowl and melt over low heat, then gradually pour in milk, add flour, salt and half the specified amount of sugar. Mix everything and heat until the mixture acquires a thick consistency.

3. Combine the melted chocolate with the cooled milk mixture.

4. Beat the egg whites into the foam with the remaining sugar and add to the dough. To mix everything.

5. Grease the molds with olive oil, put the dough in them and bake in an oven preheated to 200 ° C for 30 minutes.

6. Serve the finished soufflé hot.

Calorie content: Not specified
Cooking time: Not specified

The base of this delicious chocolate dessert is crumbly biscuits mixed with butter and cocoa. Soufflé is made from delicate cottage cheese, chocolate, cream and gelatin. A very tasty and very chocolate dessert, easy to prepare, spectacular and festive. It can be prepared in portions, in small tins, or made into a cake using a split baking dish. If you are preparing a soufflé cake, then the proportions need to be doubled; in the recipe, the calculation of the products is given for two desserts, which were prepared in tins with a diameter of 10 cm.

Ingredients for the base of the dessert:

- friable biscuits (like "Baked milk") - 150 gr;
- butter - 50-70 gr;
- milk - 3-4 tbsp. l;
- cocoa powder - 1 tsp.

For a chocolate soufflé:

- black or milk chocolate - 50 gr;
- sugar - 4-5 tbsp. l;
- fatty pasty cottage cheese - 350 gr;
- cream - 100 ml;
- instant gelatin - 1 tbsp. l;
- vanilla sugar - 1 sachet (optional).

How to cook from a photo step by step

To prepare the base for a chocolate soufflé without baking, you will need soft crumbly cookies. Of the ready-made ones, we can recommend Baked Milk or Buratino without nuts. Or you can bake it. Crumble the cookies and transfer to a blender. Grind into very fine crumbs, almost into flour.




Mix the crushed biscuits with the cocoa powder. Add softened butter.




You should get a viscous, slightly sticky mass, resembling plasticine in density. If it crumbles and does not keep its shape, pour in a little milk. Stir in milk, try to make a flat cake out of the "dough". Add more milk if necessary.






When the mass has acquired the desired density and plasticity, put it in small tins or in a split baking dish. Smooth over the entire surface with your fingers in an even layer. Remove the molds in the refrigerator for 1 hour until the base solidifies completely.




Break the chocolate into pieces, put in a ladle and melt in a water bath until liquid.




If you want the soufflé to be tender, not very dense, put the gelatin a little less than a tablespoon. For a denser chocolate soufflé, you need 1 full tbsp. spoon of gelatin. Pour 3 tbsp into the gelatin. l. water at room temperature, dissolve the gelatin in a water bath. You need to warm it up until the gelatin becomes liquid. Cool slightly.






Add sugar and a bag of vanilla sugar to the curd.




Pour in cream - fat content not less than 20%. Beat everything with a blender into a fluffy creamy mass.




Add to curd cream melted chocolate. Beat the mixture thoroughly again. Pour in warm gelatin (the curd mass should be slightly warm) and beat immediately with a blender so that the gelatin spreads evenly and does not gather in lumps.




Remove the base molds from the refrigerator. Leave at room temperature for 10 minutes. Fill with ready-made soufflé, smooth the top. Put in the refrigerator again for 3-4 hours until the soufflé hardens completely. Keep a larger cake in the refrigerator overnight or 10-12 hours.






Remove the molds from the frozen soufflé. If the shape is dense, walk along the walls with a knife. It is easy to bend the silicone or plastic mold from the walls without using a knife. Trim the base, remove the crumbs from the plates.




Decorate the no-bake chocolate soufflé with sprinkles or grated chocolate, cocktail cherries. Serve the dessert at room temperature or slightly chilled.

Also, be sure to try

Today I will share with you a recipe for a chocolate soufflé, which my beloved husband was waiting for in my performance for 4.5 years (and, nevertheless, he waited!) :) The soufflé came out delicious !! Delicate around the edges, flowing chocolate in the middle, with crunchy caramelized cane sugar on the bottom and sides of the mold ... Mmm ... Received the well-deserved title of "ideal wife" and unquestioning admiration%))

To me, like many other chefs, the process of making a soufflé at first seemed very complicated and it was scary to take on it, but in reality everything turned out to be completely different. This dessert, provided that the instructions are strictly followed, even a beginner can do. To make sure everything works out for you, I will tell you all the secrets and give you step-by-step instructions (of course, with a photo!).

You will need:

- 200 g of the best dark chocolate (70-80% cocoa) that you can find (I keep 4-5 bars of Korkunov dark chocolate at home for making chocolate desserts, it has never let me down)
- 60 ml. cream 33% fat
- 2 tbsp. butter
- 6 eggs (separate the whites from the yolks), take the freshest eggs, the soufflé will only be baked in half and the freshness of the eggs, as in the case of tiramisu, is quite critical
- 4 tbsp. sugar, regular white, fine
- butter and Demerara cane sugar for preparing soufflé tins

I have such tins, 4 small ones (for serving soufflés when guests come to us) and 2 big ones (for those wonderful evenings when we romantically eat freshly baked soufflés together)%)))

1. Grease the soufflé tins with room temperature butter and sprinkle with cane sugar until the sugar covers the bottom and sides of the dish.

The sugar will "grab" with the butter and stick around the mold from the inside like this. This must be done not only so that the soufflé rises better and, if necessary, is easier to remove, but also to form a delicious caramel crust along its edges.

A little more effort and all the soufflé tins are ready for baking!

2. Melt 2 tablespoons in a water bath. butter, cream and chocolate. Whisk until smooth.

Melt, stir slowly.

This is what my water bath looks like.

This is what our chocolate mixture looks like.

3. Stir in the yolks one at a time.

After mixing in the yolks, the mixture will become noticeably thicker.

Now let's move on to proteins.

4. Beat the whites until soft peaks (at the stage of soft peaks, the mixture takes on an airy state, the peaks are tender, if you dip your finger and pull it out, a peak remains, but it is soft and its tip invariably falls down).

Soft peaks look like this. Pay attention to the edges of the form.

5. Pour in 5 tbsp alternately. sugar, beat on until stiff peaks. The mixture will turn white, glossy, shiny.

The hard peaks look like this (look again at the edges of the form, remember this stage of the required density).

6. Gently whisk the whipped egg whites and sugar into the chocolate mass. You need to stir in gently, in a circular motion, lifting the mixture from the bottom up, without breaking air bubbles, so that the mousse you create increases in volume.

Stir in the proteins in portions, stirring each portion until a homogeneous chocolate mass is formed, which will gradually turn into an airy mousse. Before adding the next portion of proteins, make sure that there are no more white streaks and lumps in the mass.

At one time, I add about this amount of whipped proteins with sugar.

Look at how porous the texture of the mousse has become!

7. Pour the soufflé into the molds.

8. While preparing the soufflé mixture, preheat the oven to 180 degrees Celsius.

9. Bake the soufflé for 12-15 minutes (it should rise, grasp slightly at the edges, but in the middle, with a light hit on the oven window, it should vibrate. The juice itself is when the soufflé is baked along the edges and bottom, and in the middle it has a flowing chocolate sauce!

Soufflé slowly but surely rises and increases in volume!

Remove the soufflé from the oven and sprinkle with powdered sugar. Submit immediately!

10. Bon appetit!

If you do everything right, I guarantee you and your guests will be delighted;))) What I especially like about the soufflé is the feel of the contrast of textures - soft at the bottom and around the edges, wet-flowing chocolate in the middle and crunchy caramel. if you scrape the sides of the mold with a spoon.

Loose Earl Gray goes well with soufflé.

Important: Since a hot soufflé is a perishable product, it must be eaten immediately after removing from the oven. However, this does not mean at all that you have to jump around the kitchen for a long time in the presence of guests. You can add the soufflé mixture in advance and pour it into prepared molds too! You can store all this splendor in the refrigerator for 2-3 days. It is better to get the soufflé out of the refrigerator a couple of hours before placing it in the oven, but if you forgot to do this, just bake it for a couple of minutes longer.

You will need:

- 200 g best dark chocolate (70-80% cocoa) which you are able to find (I always keep at home 4-5 tiles of dark chocolate "Korkunov" for making deserts. It has never let me down)

- 60 ml. cream 33% fat

- 2 tbsp butter

- 6 eggs (separate the whites from the yolks), take the freshest eggs, soufflé will get baked only half-throughand the freshness of eggs is critical

- 4 tbsp sugar, plain white, fine

- butter and Demerara cane sugar to prepare the molds for the soufflé

1. Grease the soufflé molds with butter of room temperature and sprinkle with sugar cane so that the sugar sticks and covers bottom and sides of the mold.

Sugar shall "grab" oil and cling to form "s sides. This should be done not only to help soufflé to rise better and to be taken out easily if needed, but also for the formation of a delicious caramel crust on the edges.

A little more effort and all the molds for soufflé baking are ready!

2. In a water bath melt 2 tablespoons butter, cream and chocolate. Stir with a whisk until chocolate mass is smooth.

Melt, stir slowly.

3. Stir in egg yolks one at a time. After adding yolk mixture becomes noticeably thicker. Now let "s take care of egg whites.

4. Whip the whites until soft peaks appear (under soft peaks mixture becomes airy and the peaks are tender, if you dip your finger in and pull it leaves a peak, but it is soft and the tip falls down).

5. Pour alternately 5 tablespoons sugar then whisk until stiff peaks appear. Themixturemustturnwhiteandglossy.

10. Bon appetit!

If you do it right, I guarantee you and your guests will be delighted;))) What I particularly like about the soufflé is feeling the contrast of textures - soft on the bottom and around the edges, moist and fluid middle and crisp chocolate and caramel, when you scrape mold with a spoon.

The loose Earl Gray tea fits perfectly to this soufflé.

Enjoy!

Important: Hot soufflé is a product which must be served immediately after removal from the oven. However, this does not mean that you will have to be busy in kitchen when you have guests. You can prepare soufflé mixture in advance and pour into prepared molds! You can keep all this splendor in the refrigerator for 2-3 days. It is better to get the soufflé out of the fridge a couple of hours before putting it in the oven, but if you forget to do this, just bake a few minutes longer.