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Chocolate souffle rapide Recipe

(10 votes)

A delicious dark chocolate souffle with a dash of cognac.


  • Preparation  10mins
  • Cooking time  8mins
  • Rest time  0h

Ingredients for people

  • Caster sugar : 45 g
  • Dark chocolate : 180 g
  • Double cream : 150 ml
  • Egg yolk(s) : 3 whole
  • Cognac : 50 ml

    Part two of the recipe
  • Caster sugar : 45 g
  • Egg white(s) : 100 g
Method
    Chef's tip

    «Replace the Cognac with Amaretto or Grand Marnier to give a different flavour to your souffle.»

  • 1

    Pre-heat the oven to 200'C.

  • 2

    Whisk the egg yolks and the caster sugar together until pale and fluffy. Place the cream in a saucepan and bring to the boil. Once boiling, pour the cream on to the egg mixture and stir in. Add the chocolate and the cognac, mix well and then set aside.

  • 3

    For the meringue: whisk the egg whites with the caster sugar until they reach the soft peak stage.

  • 4

    Butter your souffle moulds and dust with sugar.

  • 5

    Fold the meringue into the chocolate mixture, taking care not to overwork the mixture. Pour the souffle mixture into the moulds, transfer to the oven and bake for 8-9 minutes. Serve immediately.