200 g of finely chopped bittersweet chocolate
3 tablespoons of butter
1/4 cup of all-purpose flour
1 pinch of salt
3/4 cup of milk
4 separated eggs
1/2 cup of granulated sugar
2 tablespoons of boiling water
1/2 teaspoon of vanilla extract
Confectioner's sugar (for dusting)
200 g of finely chopped bittersweet chocolate
3 tablespoons of butter
1/4 cup of all-purpose flour
1 pinch of salt
3/4 cup of milk
4 separated eggs
1/2 cup of granulated sugar
2 tablespoons of boiling water
1/2 teaspoon of vanilla extract
Confectioner's sugar (for dusting)
Melt the chocolate in a double boiler
Remove from heat and reserve
In another small saucepan, combine the butter, flour, and salt
Heat over low until the butter melts, then add the milk, stirring constantly
Cook for 1 minute to thicken and bubble
Beat the egg whites for 5 minutes until frothy
Gradually beat in the prepared cream
Add the melted chocolate, half of the sugar, and boiling water
Beat until smooth
Beat the remaining egg whites until stiff peaks form
Fold in the remaining sugar and melted chocolate
Mix delicately
Pour into buttered 7.5 cm soufflé dishes and bake at 200°C for about 35 minutes, or until a knife inserted into the center comes out clean
Dust with confectioner's sugar and serve warm
Serves 14.
