Zutaten für Classic Hot Chocolate Souffle W Chocolate Cream Sauce
- 4 large egg yolks
- Caster Sugar
- pinch of salt
- Bittersweet Chocolate
- ⅓ cup heavy cream (for souffle and sauce)
- Instant Coffee Powder
- 1 tbsp cognac
- 4 large egg whites
- Unsalted Butter
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Zubereitung von Classic Hot Chocolate Souffle W Chocolate Cream Sauce
- Preheat oven to 200°C (390°F).
- Butter six ramekins (approx. 6 oz capacity) and dust generously with granulated sugar, tapping out excess.
- In a large bowl, whisk together 4 large egg yolks, ½ cup granulated sugar, and a pinch of salt until pale, thick, and ribbon-like (about 5-7 minutes).
- In a separate heatproof bowl set over a simmering pot of water (double boiler), melt 6 oz bittersweet chocolate, ⅓ cup heavy cream, 1 tbsp strong brewed coffee, and 1 tbsp cognac. Stir until smooth.
- Gradually whisk the melted chocolate mixture into the egg yolk mixture until fully combined.
- In a clean, dry bowl, beat 4 large egg whites until stiff, glossy peaks form. Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate.
- Divide the batter evenly among the prepared ramekins.
- Bake for 12-14 minutes, or until puffed and set around the edges.
- Immediately remove from oven and serve with the chocolate cream sauce.
- **Chocolate Cream Sauce:** In a double boiler, melt 4 oz bittersweet chocolate, 2 tbsp butter, and ⅓ cup heavy cream. Stir until smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
91g
Fat
66g
Carbs
8g
