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Dark Chocolate Souffle黑巧克力蛋奶酥

   

By Rita~

Added July 03, 2006 | Recipe #175610

Categories: Puddings and mousses Egg Berries

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Photo by Peter J

1/3 Photos of Dark Chocolate Souffle

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Total Time:

Prep Time:

Cook Time:

35 mins

20 mins

15 mins

Rita~'s Note:

This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romanti ...

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Ingredients:

Servings:

                              

2

Units: US | Metric

Garnish

Directions:

  1. 1.        1

Preheat oven to 375°F.

  1. 2.        2

Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.

  1. 3.        3

Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.

  1. 4.        4

Whisk the two egg yolks into the chocolate.

  1. 5.        5

In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.

  1. 6.        6

Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.

  1. 7.        7

Without over mixing, fold the remaining egg whites into the batter.

  1. 8.        8

Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.

  1. 9.        9

Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.

  1. 10.                                             10

Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.

 

黑巧克力蛋奶酥

 

 麗塔〜

加入200673|食譜#175610

分類: 布丁和奶油凍  漿果

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照片由彼得·Ĵ

三分之一照片黑巧克力蛋奶酥

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評分! | 閱讀11評論

總時間:

準備時間:

庫克時間:

35分鐘

20分鐘

15分鐘前

麗塔〜的注意事項:

黑暗,腐朽和豪華巧克力蛋奶酥是容易使可完美結局到羅曼蒂...

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  • 26

成份:

份量:

                              

2

單位:美國公制

裝飾

路線:

  1. 1.        1

烤箱預熱至375°F

  1. 2.        2

準備兩個6盎司 ramekins冷奶油倒入適量砂糖與可可混合成的乾酪蛋糕和震動和滾動乾酪蛋糕大衣底部和兩側用糖。

  1. 3.        3

融化的黃油,奶油,以及在雙鍋爐巧克力。攪拌均勻,以幫助融化。一旦巧克力已經融化,關火。

  1. 4.        4

拂兩個蛋黃放入巧克力。

  1. 5.        5

在一個中型碗,打蛋清與牙垢霜,直到蛋清達到軟峰。峰的摜蛋白尖應該下垂的軟峰。

  1. 6.        6

糖放入蛋清,繼續打,直到你到達僵硬峰。添加白一點點的時間,折疊成巧克力混合物。

  1. 7.        7

如果沒有超過混合,折剩餘的蛋清倒入麵糊。

  1. 8.        8

麵糊倒入兩個準備ramekins。填補他們至少有四分之三的上升方式。將一塊巧克力或漿果對每輕輕一推入麵糊。

  1. 9.        9

ramekins在烤盤放入烤箱鍋上機架在中間位置設置。烤蛋奶酥為375°F 15分鐘後十五分鐘,將蛋奶酥將上升起來了乾酪蛋糕的。

  1. 10.                                             10

在乾酪蛋糕即可食用。由於酥冷卻時,它會下降,變得更加密集。撒上糖和裝飾漿果。

 

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