Cheyenne Dark Choco­late Souf­flé

Exquisite Taste - - Gourmet | Surabaya -



• 3 egg yolks • 40g sugar


• 5 egg whites • 60g sugar • 200g dark choco­late (melt and leave to cool)

• 50g but­ter (clar­ify and leave to cool) • 30g corn­flour

• 10g dried chilli flakes

• 5g rock sea salt


1. Whisk egg yolks and sugar well to make sabayon.

2. Whisk egg whites and sugar well to make meringue.

3. Smear in­side of some cups or ramekins with but­ter and gran­u­lated sugar.

4. Gen­tly stir all in­gre­di­ents to­gether in a large stain­less-steel mix­ing bowl.

5. Spoon souf­flé mix­ture into each cup un­til three-quar­ters full.

6. Ar­range cups on a tray and bake in oven at 175C for 10 min­utes. Serve.

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