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Rich Fluffy Chocolate Souffle Recipe

Rich Fluffy Chocolate Souffle Recipe
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Category : dessert
Serving : 6
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Prepare the ingredients before making Rich Fluffy Chocolate Souffle in your home. Then, follow these steps below to serve Rich Fluffy Chocolate Souffle for your family or friends.

Ingredients: Rich Fluffy Chocolate Souffle

  • 3 bars Chocolate bar (65 g each)
  • 4 Egg (large size)
  • 100 ml Heavy cream
  • 100 ml Milk
  • 20 grams Sugar
  • 20 grams Cocoa powder
  • 10 grams Corn starch
  • 1 Caster sugar

How to Make Rich Fluffy Chocolate Souffle

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Rich Fluffy Chocolate Souffle in your home by yourself.

    Step 1
  • Put the chocolate, heavy cream and milk into a frying pan. Turn the heat on to dissolve, but do not let it boil.
  • Step 2
  • Make a meringue. Beat 20 g of sugar into egg white. Whisk until stiff peaks appear. Preheat the oven to 170°C.
  • Step 3
  • Put the egg yolk into a bowl, sieve cocoa powder and corn starch. If the egg yolks are sparse, add the cocoa powder to the another bowl with the chocolate mixture.
  • Step 4
  • Strain and add the chocolate mixture to Step 3.
  • Step 5
  • Add the 1/3 of meringue into Step 4 and mix with a hand mixer.
  • Step 6
  • Add the rest of meringue and mix from the bottom. Then put the mixture into the meringue bowl, mix until smooth.
  • Step 7
  • Pour the batter into a mold, and put the mold into a pan with hot water (pictured at Step 16) steam-bake for 15 minutes at 170°C, then cover with aluminum foil, reduce temperature to 150°C, and bake for 30 minutes.
  • Step 8
  • When baked, take the cake out from the mold to let it cool.
  • Step 9
  • Sprinkle the caster sugar and enjoy the treat.
  • Step 10
  • It will not separate and fluffy from top to bottom. Let it cool and it enriches the texture.
  • Step 11
  • Here, I used 200 ml of milk, but it stayed fluffy and soft too.
  • Step 12
  • For Valentine's Day, I decorated the cake like this and gave it to my husband and kids. (It has the kanji character for "love")
  • Step 13
  • I use 22 x 11 cm pound cake mold, I could bake 2 with the same amount of this recipe.
  • Step 14
  • With half the amounts, I baked 4 silicone cups (10 x 3.5 cm) 20 minutes at 170°C.
  • Step 15
  • With the half amount, I baked 4 muffin cups (6.5 x 5 cm) 30 minutes at 150°C.
  • Step 16
  • Note: I use a mold with a removable bottom. As I bake the cake in a water bath, cover the bottom with aluminum foil to prevent the hot water from seeping in.
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