Espresso chocolate soufflé

55 min
- Preparation 20 min
- Cooking 35 min

Recipe recommendation for WMF Perfection

Ingredients

4 People

4 Soufflé dishes (150 ml each)
Butter for the dishes
2 cups Strong espresso (approx. 60 ml)
100 ml Milk
100 ml Cream
80 g Dark chocolate
50 g Soft butter
50 g Flour
4 Eggs
Salt
100 g Sugar
1 tbsp. Cocoa powder
Icing sugar for dusting

Preparation

Step 1

Brush the soufflé dishes with butter. Heat espresso with milk and cream in a pot and melt the chocolate in it. Knead the butter and flour. Separate the eggs, beat the egg whites with a pinch of salt and beat the sugar until stiff.

Soufflé dishes (150 ml each)

Butter for the dishes

cups Strong espresso (approx. 60 ml)

ml Milk

ml Cream

g Dark chocolate

g Soft butter

g Flour

Eggs

Salt

g Sugar

Step 2

Stir the cocoa powder into the espresso milk and bring to the boil. Gradually add the beurre manié and dissolve it in the espresso milk. Remove the pot from the hob and leave the mixture to cool slightly.

tbsp. Cocoa powder

Step 3

Preheat the oven to 200°C top/bottom heat. Meanwhile, gradually stir the egg yolks into the mixture. Whisk in one-third of the egg whites then loosely fold in the rest.

Step 4

Fill a baking dish with hot water until the bowls are 3/4 full. Pour the soufflé mixture into the dishes and place in the water. Cook in the oven for approx. 35 minutes. Keep the oven door closed when cooking. Remove the finished soufflés from the oven, leave to cool briefly and dust with icing sugar.

Icing sugar for dusting