Chocolate soufflé

Cuisine Dutch
Servings 8 pax


  • 130 g Chocolade 70%
  • 2 el Cognac
  • 0,25 l Melk
  • 20 g Bloem
  • 30 g Boter
  • 20 g cacao
  • 4 pcs Eidooier
  • 6 pcs Eiwit
  • 100 g Suiker


  • Brush the souffle bowls very well with butter and sugar, this is very important.
  • Melt the chocolate au bain marie (e.g. above boiling water)
  • Put the flour in a small pan. Stir the milk and butter in the flour and bring slowely to the boil. Cook about 2 minutes and then add the chocolate powder. Take the pan away from the heat and stir well. Add one by one the egg yolks, melted chocolate and cognac. Cover the mixture with cling film and leave until usage.
  • Heat up the oven to 190ºC. Whisk the egg whites with a inch of salt. As soon as they start to stiffen, add the sugar. Thean add the chocolate mixture and stir gently with a spetula. Pour the mixture into the bowls and bake for approximately 10-15 minutes. Serve immediately.
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