Wednesday, August 7, 2013


Dark Chocolate Soufflé 

(serves two; recipe can be doubled) Preheat oven to 190°C and prepare two 
180 mL ramekins with butter and sugar.
115 g 70% cacao chocolate
1/2 Tbs. (7 g) butter 30 mL heavy cream 2 large egg yolks 2-3 large egg whites a dash (1/16 tsp.) cream of tartar
1/6 cup (35 g) sugar
Melt butter, cream and chocolate in double boiler.
Whisk the 2 egg yolks into the chocolate.
Meanwhile beat the egg whites and cream of tartar until soft peaks form.
Add sugar to the egg whites and beat until stiff peaks form. A little at a time, fold in egg whites to chocolate. Without over mixing fold the remaining egg whites into the batter.
Pour into ramekins, 3/4 of the way up and
bake 190°C 15 min.


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The Boutique Markets Team