Souffle Al Cioccolato

  • Yield : 8 servings
  • Prep Time : 30m
  • Cook Time : 8m
  • Ready In : 38m
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  • 9 ounces bittersweet 70 percent dark chocolate, coarsely chopped
  • 5 eggs, whites and yolks separated
  • 6 tablespoons sugar
  • 1/2 cup milk
  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter


Step 1

Melt the chocolate in a bain-marie or double boiler.

Step 2

Whip the egg whites with 3 tablespoons sugar, until fluffy.

Step 3

In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well.

Step 4

Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking.

Step 5

Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth.

Step 6

Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours.

Step 7

Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately.

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