Melted butter (for greasing)
Cocoa powder (for dusting)
4 eggs (separated whites and yolks)
1/2 cup of cocoa powder (90g)
1/4 cup of wheat flour (30g)
3/4 cup of milk (180ml)
3/4 cup of prepared coffee (180ml)
1 tablespoon of brewed coffee
1/2 teaspoon of cocoa powder mixed with 1/2 tablespoon of brewed coffee (for dusting)
For the glaze
80g of semi-sweet chocolate, broken into pieces
1/2 cup of water (120ml)
1/4 cup of cocoa powder (45g)
2 tablespoons of butter
1 tablespoon of vanilla extract
Fibers of chocolate on the plate
100g of semi-sweet chocolate, broken into pieces
Melted butter (for greasing)
Cocoa powder (for dusting)
4 eggs (separated whites and yolks)
1/2 cup of cocoa powder (90g)
1/4 cup of wheat flour (30g)
3/4 cup of milk (180ml)
3/4 cup of prepared coffee (180ml)
1 tablespoon of brewed coffee
1/2 teaspoon of cocoa powder mixed with 1/2 tablespoon of brewed coffee (for dusting)
For the glaze
80g of semi-sweet chocolate, broken into pieces
1/2 cup of water (120ml)
1/4 cup of cocoa powder (45g)
2 tablespoons of butter
1 tablespoon of vanilla extract
Fibers of chocolate on the plate
100g of semi-sweet chocolate, broken into pieces
Grease six ramekins with melted butter and dust with cocoa powder. Reserve
Batter the egg whites until smooth in a blender
Slowly add the cocoa powder, beating until a creamy and pale mixture forms (approximately 3 minutes)
Do not beat, sift the wheat flour over the mixture and mix
Slowly add the milk and prepared coffee, mixing constantly until smooth
Pour into a saucepan
Cook over low heat, stirring, until a boil is raised
Remove from heat, add brewed coffee, and mix
Passe through a sieve into a bowl and let cool (approximately 10 minutes)
Bake the oven to 180°C (medium)
Batter the egg whites until stiff in a blender
Mix with the cooled coffee mixture
Distribute among the ramekins and dust with cocoa powder and brewed coffee mixture
Arrange the ramekins on a large baking sheet
Bake in the preheated oven until golden brown (approximately 25 minutes)
Prepare the glaze: while soufflés are baking, combine chocolate and water in a small saucepan and cook over low heat, stirring constantly, until the chocolate melts (approximately 2 minutes)
Add cocoa powder and cook, stirring, until the glaze thickens (approximately 5 minutes)
Add butter and vanilla extract and mix well
Passe into a pouring jug
Prepare the chocolate fibers: in a medium saucepan with 3 cups of water (720ml), place a refractory medium with the pieces of chocolate
Heat over low heat, stirring gently with a spatula, until the chocolate melts (do not let the water splash on the chocolate)
Remove from heat
Transfer to a confectionery bag with a smooth nozzle and make designs on plates where soufflés will be served. Reserve
Remove soufflés from oven, place them on decorated plates, and serve immediately accompanied by the glaze
344 calories per unit
