Chocolate soufflé with cocoa
4 servings
35 minutes
Chocolate soufflé with cocoa is an exquisite dessert of Italian cuisine that embodies tenderness and refined taste. Its history begins in traditional French cooking, but Italian masters have given it a unique velvety texture and rich chocolate flavor. Light and airy inside with a thin crispy crust outside, this soufflé provides a sense of comfort and enjoyment. The delicate dark chocolate combines with buttery smoothness and subtle sweetness, while the finishing touch of cocoa powder adds depth to the flavor. It is the perfect dessert for a romantic dinner or an elegant meal finale, served warm to reveal the full palette of taste nuances. Each bite melts in your mouth, leaving a pleasant chocolate aftertaste.
1
Preheat the oven to 200 degrees. Grease the molds with oil and sprinkle with sugar.
- Butter: 80 g
- Caster sugar: 2 tablespoons
2
Melt the broken chocolate pieces in a water bath, remove from heat, and cool for 3 minutes. Mix in the room temperature diced butter, stirring well with a wooden or silicone spatula. Add the egg yolks and mix until smooth.
- Unsweetened dark (baking) chocolate: 200 g
- Butter: 80 g
- Egg yolk: 4 pieces
3
Whip the egg whites with sugar until soft peaks form. Gently fold the egg whites into the chocolate mixture.
- Egg white: 6 pieces
- Caster sugar: 2 tablespoons
4
Pour the batter into molds, bake for 15 minutes. Cool the souffle in the closed oven for 10 minutes, serve sprinkled with cocoa.
- Cocoa powder: to taste