Baked Chocolate Dessert
7 servings
60 minutes
Baked chocolate dessert is the embodiment of British pastry tradition, harmoniously combining delicate soufflé and rich chocolate flavor. Its lightness secret lies in the masterfully prepared milk base, into which whipped egg whites and yolks are carefully folded, creating a light yet rich texture. The history of such desserts traces back to classic English puddings, cherished for their softness and depth of flavor. This dessert is perfect for special occasions; its elegant presentation with melted chocolate adds sophistication. With each bite, the rich cocoa flavor unfolds, accented by the sweetness of sugar and a subtle hint of vanillin. Served on a biscuit base makes it even richer, turning a simple treat into a true culinary masterpiece.
1
Mix butter, salt, flour, and milk, place on heat and cook while stirring constantly until a homogeneous consistency is achieved.
- Butter: 120 g
- Salt: 0.5 tablespoon
- Wheat flour: 180 g
- Milk: 500 ml
2
Cool down and mix with cocoa powder, sugar, and vanillin. Whisk the yolks with sugar until white, beat the whites into a foam, pour everything into the milk mixture and gently knead.
- Cocoa powder: 20 g
- Sugar: 250 g
- Vanillin: pinch
- Chicken egg: 8 pieces
3
Pour into a mold and bake at medium temperature for 20 minutes. Place the finished soufflé on the biscuit layer, cut into portions, drizzle with melted chocolate in milk, and decorate.
- Sponge cake base chocolate: 1 piece
- Milk chocolate: to taste