Chocolate soufflés

By Drum Digital
25 June 2014

Serves 4

Preparation: 5 min

Cooking: 20 min

200 g dark chocolate

70 g butter

5 ml (1 t) vanilla essence

4 eggs, separated

80 ml (? c) icing sugar

Preheat the oven to 200 °C. Grease 4 ramekins or moulds.

1        Melt the chocolate and butter in a glass bowl over a pot of boiling water. Keep stirring and make sure the bowl doesn’t touch the water.

2        Remove the bowl from the heat, add the vanilla essence and egg yolks to the chocolate and set aside.

3        Whisk the egg whites and icing sugar until stiff peaks form. Fold in the chocolate mixture.

4        Spoon into the ramekins or moulds and bake for 20 minutes or until risen. Serve immediately.

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