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Chocolate Soufflé https://www.metro.ca/userfiles/image/recipes/souffle-chocolat-lindt-6581.jpg PT15M PT40M PT55M
Preheat oven to 200°C. Prepare forms / form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar. Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces. Put the milk, chopped chocolate, and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously. Add the flour / butter pieces and stir until smooth and thickened. Remove the saucepan from heat and stir in one egg white. Pour the mixture into a bowl and cool until lukewarm. Add the egg yolks one at a time, stirring. Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks. Carefully fold the whipped egg whites into the chocolate mixture. Spoon the soufflé mixture into the prepared forms. Place the forms in a large baking pan. Fill the baking pan with very hot water up to the middle of the forms, and place in lower third of the oven. Reduce the oven temperature to 190°C. Bake 25-30 minutes for small forms or 35-40 minutes for large form. Never open the oven door when making a soufflé! Prepare serving plates and powdered sugar while the soufflés are baking. When finished, remove from the oven, set the soufflé in its form on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes.
8
1/4 cup (55 g) butter 1/3 cup (55 g) flour 1/2 cup (125 mL) milk 1/3 cup (40 g) cocoa powder 5 egg whites 4 egg yolks 1/3 cup (65 g) sugar melted butter sugar to prepare soufflé forms
Chocolate Soufflé

Chocolate Soufflé

Rate this recipe
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8
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (55 g)
    butter
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  • 1/3 cup
    (55 g)
    flour
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    1 kg

  • 1/2 cup
    (125 mL)
    milk
  • 1/3 cup
    (40 g)
    cocoa powder
  • 5
    egg whites
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  • 4
    egg yolks
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  • 1/3 cup
    (65 g)
    sugar
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    Redpath Icing or Brown Sugar

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    REDPATH ICING OR BROWN SUGAR

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  • melted butter
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    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

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    $4.99

    SALÉ, 250 g

    BEURRE LACTANTIA | LACTANTIA BUTTER

    BEURRE LACTANTIA | LACTANTIA BUTTER

    $1.99

    125 g, VOIR VARIÉTÉS EN MAGASIN


  • sugar to prepare soufflé forms
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    REDPATH ICING OR BROWN SUGAR

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    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    Redpath Icing or Brown Sugar

    Redpath Icing or Brown Sugar

    $1.99 ea.

    1 kg, SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat oven to 200°C.

Prepare forms / form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar.

Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.

Put the milk, chopped chocolate, and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously.

Add the flour / butter pieces and stir until smooth and thickened.

Remove the saucepan from heat and stir in one egg white.

Pour the mixture into a bowl and cool until lukewarm.

Add the egg yolks one at a time, stirring.

Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks.

Carefully fold the whipped egg whites into the chocolate mixture.

Spoon the soufflé mixture into the prepared forms.

Place the forms in a large baking pan. Fill the baking pan with very hot water up to the middle of the forms, and place in lower third of the oven.

Reduce the oven temperature to 190°C.

Bake 25-30 minutes for small forms or 35-40 minutes for large form.

Never open the oven door when making a soufflé!

Prepare serving plates and powdered sugar while the soufflés are baking.

When finished, remove from the oven, set the soufflé in its form on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes.

Source : Lindt

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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