Souffle Al Cioccolato

Name: Souffle Al Cioccolato
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT2H38M0.000S
Yield: 8 servings
Ingredients: 9 ounces bittersweet 70 percent dark chocolate, coarsely chopped; 5 eggs, whites and yolks separated; 6 tablespoons sugar; 1/2 cup milk; 6 tablespoons all-purpose flour; 2 tablespoons unsalted butter

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Level: Advanced
Total: 2 hr 38 min

Prep: 30 min
Inactive: 2 hr
Cook: 8 min

Yield: 8 servings

Level: Advanced
Total: 2 hr 38 min

Prep: 30 min
Inactive: 2 hr
Cook: 8 min

Yield: 8 servings

Ingredients

9 ounces bittersweet 70 percent dark chocolate, coarsely chopped

5 eggs, whites and yolks separated

6 tablespoons sugar

1/2 cup milk

6 tablespoons all-purpose flour

2 tablespoons unsalted butter

Directions

Melt the chocolate in a bain-marie or double boiler. Whip the egg whites with 3 tablespoons sugar, until fluffy. In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well. Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking. Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth. Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours. Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately.