4 large egg yolks
4 large egg whites
5 tablespoons of well-packed sugar
5 tablespoons of melted dark chocolate
1/2 cup of milk
1 tablespoon of cornstarch dissolved in a little cold milk
20 grams of unsalted butter or margarine
a pinch of salt
4 large egg yolks
4 large egg whites
5 tablespoons of well-packed sugar
5 tablespoons of melted dark chocolate
1/2 cup of milk
1 tablespoon of cornstarch dissolved in a little cold milk
20 grams of unsalted butter or margarine
a pinch of salt
Melt the chocolate with the milk over low heat until it starts to simmer
At the same time, beat the egg yolks with sugar until they're light and fluffy
Pour in the melted chocolate and scalding milk, then add the cornstarch mixture, butter or margarine, and a pinch of salt, stirring constantly without letting it boil and until it's very smooth
Beat the egg whites until they're stiff and fold them gently into the prepared mixture
Bake in a buttered pie dish at 350°F for about half an hour, checking with the toothpick test if the soufflé is cooked through
Serve immediately
One easy way to prepare a chocolate soufflé is: buy two packages of pudding mix
Bring 1/2 cup of milk to a boil and pour in the contents of the two packages, stirring well until it's thick
Remove from heat, add two egg yolks and four beaten egg whites
Bake in a buttered pie dish at 350°F and serve as soon as removed from the oven.
