Name: Chocolate Soufflé
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g butter; Half a cup of flour; 120 g dark chocolate; Half a cup of granulated sugar; Half a cup of milk; 1 tbsp cocoa; 3 eggs; 1 pinch of salt

Soufflé, known as the French dessert, was rumored to have been prepared for the first time by a pastry chef. This dessert, which is the favorite dessert of France, has spread over time and started to be consumed in numerous corners of the world. Since the main ingredient in soufflé is eggs, it has a high potassium and fiber value. We have a delicious recipe for those who wonder, 'How to make a delicious soufflé that is juicy on the inside and fluffy on the outside? What are the secrets? If you have prepared the ingredients in the kitchen, we can move on to the recipe details for making soufflé at home!

How Many Calories is 1 Serving of Chocolate Souffle?

A serving of chocolate soufflé prepared in medium size is approximately 390 calories. It is recommended that those who want to keep weight control in balance and diabetics should not eat more than 2 servings.

Chocolate Soufflé

Instructions Hide Photos

First, mix the cocoa, sugar, and crumbled chocolate in a bowl. Melt the butter in a saucepan.
Add the flour to the pot and fry until it turns yellow. Add the milk and chocolate mixture and cook for 3 minutes. Remove from the stove and let it cool down.
Separate the egg whites and yolks. Add the yolks to the chocolate batter and mix.
Put the egg whites in a clean and dry bowl, add 1 pinch of salt, and whisk well with a mixer. Gradually add them to the chocolate batter with a wooden spoon and mix.
Divide the batter into small bowls and bake in an oven preheated to 170 degrees for about 7-8 minutes, then serve directly. Bon appetit.

Serving Suggestions

You can serve the soufflé with vanilla ice cream. Americano is also a delicious companion to soufflé.

Expert Tips

The oven should be preheated.
Measurements are very important in making soufflé; pay close attention.
Souffle is among the desserts that are expected to swell due to its structure. The element that provides the swelling here is the egg, and the egg must be fresh.
The whites and yolks should never mix while the egg is rising. The whisking process is also very important. The egg should be whipped until it swells well. Adding a pinch of salt to the egg during this process will speed up the rising.
The soufflé molds should be greased with butter and then floured. You can also use cocoa powder for flouring. The aim here is to prevent the soufflé from sticking to the mold and to slow the soufflé from sinking to the base.
When preparing the mixture, make sure that there are no lumps, and make sure that the mixture is not hot when adding the eggs. This will prevent the egg yolk from cooking.
During the cooking process, you can put water in your oven using a durable cup to create steam. This process will ensure that your souffle comes out soft without drying out.
Let's come to the most important and final step of the final process. Cooking time and temperature are very important in souffle-making. The soufflé should be cooked at the desired degree and minute without opening the lid.
You should serve your souffle hot.

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