Chocolate soufflé, Mrs. Gusztáv Emich's recipe

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Beat the butter and the sugar until fluffy, then add the egg yolks one by one, until a smooth, foamy cream forms.
2. Break the chocolate into small pieces, melt it with 2 tablespoons of water in a saucepan over low heat, stir smooth, then let cool completely.
3. Stir the cooled chocolate into the egg-and-butter cream, and mix thoroughly.
4. Whip the 6 egg whites into a stiff foam, and fold gently into the cream.
5. Pour the batter into a buttered, floured mold.
6. In a larger pot, bring enough water to a boil to stand about two fingers deep; set the uncovered mold into the already-boiling water, cover the pot, and steam over low heat for about 45 minutes, until the soufflé has risen and the center is cooked through. ⏱ Timer: 45 min
7. Remove carefully from the water, let cool for a few minutes in the mold, then turn out onto a plate and serve immediately.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

• Simple chocolate soufflé · Hungarian
• Chocolate soufflé, another way · Hungarian
• Pudding, oriental style · Hungarian
• Caramel pudding · Hungarian
• Petits pots de crème au chocolat light (chocolate custard pots with little sugar) · French
• Berliner Luft (“Berlin air”, a frothy lemon and cream dessert) · German

More hungarian ideas

• Bejgli (walnut and poppy seed roll)
• Gundel pancakes
• Zserbó slices (apricot jam and walnut layer cake)
• Esterházy torte
• Kürtőskalács (homemade, oven-baked chimney cake)
• Poppy seed roll
• Rigó Jancsi
• Flódni

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch