ReceptnaptárChocolate soufflé, another way
This chocolate soufflé is a rich recipe from the old confectioners' books: it takes plenty of egg yolks, chocolate melted in milk and stiffly beaten egg whites, and it comes to the table warm and fresh, turned out of the mould. Its inside is silky and light, and the top has a firm crust. It is a special dessert for dinner guests, and the flavour repays all the work.
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Ingredients
Method
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- Melt the chocolate with the milk in a saucepan over low heat, stir smooth, then let cool.
- In a separate saucepan, melt the butter, add the flour, toast until foamy, then pour in the cooled chocolate milk; cook, stirring constantly, into a smooth paste, and let this cool as well.
- Beat the sugar with the whole egg and the 8 egg yolks until fluffy (about 5 minutes).
- Add the cooled chocolate paste, and beat well for a further 10-15 minutes until the mixture is smooth and even.
- Whip the 6 egg whites into a stiff foam, and fold slowly and gently into the chocolate cream.
- Pour the batter into a mold that has been buttered and dusted only with flour (never with sugar).
- Bake in an oven preheated to 180 °C for about 45 minutes, until it has risen and the top is firm and springy.
- Turn out of the mold and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose a good-quality dark chocolate with at least 60 per cent cocoa, because with so little of it, it provides the flavour of the whole dessert.
- Dust the mould only with flour, as the recipe says, because sugar glues the soufflé to the sides of the mould and it cannot rise properly.
- Do not open the oven for the first 30 minutes of baking, because the rush of cold air makes the soufflé collapse at once.
Frequently asked questions
Why did the soufflé collapse?
By its very nature a soufflé sinks a little as it cools, so serve it straight after baking. If it has sunk too far, the egg whites were not stiff enough or the oven was too cool.
What should I serve with it?
Vanilla custard, whipped cream or a tart fruit sauce. A sour cherry sauce goes especially well with it, because it offsets the richness of the chocolate.
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