LINDT Dark Chocolate
Melted butter and sugar to prepare soufflé forms
Preheat oven to 400°F (200°C)
Prepare forms/form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar
Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.
Put the milk, chopped chocolate and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously
Add the flour/butter pieces and stir until smooth and thickened.
Remove the saucepan from heat and stir in one egg white .
Pour the mixture into a bowl and cool until lukewarm.
Add the egg yolks one at a time, stirring.
Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks
Carefully fold the whipped egg whites into the chocolate mixture
Spoon the soufflé mixture into the prepared ramekins.
Place the ramekins in a large baking pan. Fill the baking pan with very hot
water up to the middle of the ramekins, and place in lower third of the oven
Reduce oven temperature to 375°F (190°C)
Bake 25-30 minutes for small ramekins or 35-40 minutes for large ramekins.
Never open the oven door when making a soufflé!
Prepare serving plates and powdered sugar while the soufflés are baking.
When finished, remove from the oven, set the soufflé in its ramekins on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes