dark chocolate soufflée
easy to make…just three ingredients, that’s all ! gluten free
- 600 g. dark chocolate
- 125 g. unsalted butter + butter to grease moulds
- 12 to 14 whole eggs
1melt chocolate and butter into a large glass bowl, sealed with cling film.
run 3 to 4 times, 5 mins each at microwave oven, defrost mode
2while still hot take off cling film, whisk to mix well the first ingredients, then add on whole eggs, 3 each time (4 runs…)
rest in refrigerator at least 3 hrs
3grease with butter individual moulds, fill them with chocolate mixture up to 3/4 of the volume of the mould
4pre-heat oven bake at 180° C( 355° F) for 8 to 10 mins.take off from mould, top with icing sugar.
serve with your favorite ice cream (vanilla or…)and fresh raspberryes
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