It’s fleeting, but the aftertaste remains: [French Chocolate Soufflé]

Overview

Souffle is a famous French dessert. The recently popular 12 sharp flavors have made this dessert even more popular. The most well-known feature of this dessert is its extremely short shelf life. From the time it was baked to the time it collapsed, in just a few minutes, the soufflé went through a huge transformation from being plump and plump and tall to being flat and short, and her beauty was no longer the same. In fact, the reason is very simple. The rise of soufflé relies on the expansion of a large amount of whipped egg whites after being heated. After it comes out of the oven, the egg white bubbles shrink when exposed to cold, and the size of the soufflé will naturally shrink. But it is precisely because of the use of a large amount of protein that the soufflé has a fluffy texture and a light taste that truly melts in the mouth, giving people a sense of happiness as if they are in the clouds (the taste is somewhat similar to the Chinese dim sum snow-coated bean paste). Today I’m making a chocolate soufflé, and the recipe comes from a fellow blogger, Paris Naughty. In fact, I have made this snack many, many times. But as a foodie, I can't help but want to enjoy the delicious food first, so I can't take pictures of it freshly baked, so I put it aside until now. This recipe from Naughty Boy is very good. The rich aroma of chocolate and the airy texture of the cake are contradictory and perfectly blended together. It is completely addictive! In such a chilly early winter, the chocolate's cocoa smell, full of oily aroma, and dark brown color are even more tempting! Good recipe must be praised, thank you Naughty Boy for sharing! This snack is definitely worth saving and making again and again (you know... Because I have made it so many times, I have completely memorized the ingredients and dosage of this recipe. I usually leave 1/3 of the recipe, which can make two baking bowls with a diameter of 9cm) Warm the people you care about most with the fleeting taste of happiness~

Tags

• baking
• cake
• bittersweet chocolate
• cocoa powder
• corn starch
• egg white
• egg yolk
• grease the mold with butter
• use caster sugar to coat the mold
• fine salt
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Brush a layer of butter on the mold first, then sprinkle with fine sugar after the butter solidifies, roll it in a circle to make the sugar evenly distributed in the bowl, then pour out the excess sugar and set aside (if the room temperature is relatively high, you can put it in the refrigerator);

   

3. 3 Small pieces of chocolate petals are melted in water and kept warm to prevent them from solidifying;

   

4. 4 Mix the powder (cocoa powder + cornstarch) and milk evenly, heat over water, and stir constantly until the liquid becomes thick. This step-by-step picture was taken for the second time without adding cocoa powder, so the final product is white (pay attention to the tips at the end of the article, there are clever ways);

   

5. 5 Mix the prepared milk paste with the melted chocolate while it is still hot, and stir evenly in batches;

   

6. 6 Finally, it becomes a chocolate paste with good gloss;

   

7. 7 Add the egg yolks to the chocolate paste in portions, stir evenly, and keep warm until set aside;

   

8. 8 Add a few drops of lemon juice to the egg whites and beat until they are thick and there is almost no transparent egg liquid;

   

9. 9 Then add 1/3 of the fine sugar and beat until it reaches a fine foam;

   

10. 10 Add 1/3 of the fine sugar and beat until wet foaming (lift the egg beater, a large hook will appear on the egg beater head);

    

11. 11 Add the last 1/3 of the fine sugar and beat it to dry peaks (lift the egg beater, there will be small sharp corners on the whisk head. The tip of the small sharp corners will stand upright);

    

12. 12 Preheat the oven to 200 degrees. Add 1/3 of the beaten egg whites to the egg yolk paste;

    

13. 13 Use a spatula to cut and mix or stir evenly;

    

14. 14 Then mix the mixed cake batter with the remaining egg whites, and mix evenly with a spatula, paying attention to scraping the edges and bottom;

    

15. 15 .Pour the mixed cake batter into the mold until it is 8 to 9 minutes full. Smooth the surface (it can be higher than the height in the picture); put the mold into the preheated oven, middle layer, upper and lower heat, 190~200 degrees, bake for about 9 to 12 minutes, until the cake body expands and the surface is colored;

    

16. 16 After baking for about 5 to 6 minutes, it has begun to expand;

    

17. 17 After baking, take out the baking bowl immediately, sprinkle with powdered sugar according to personal preference, and serve while hot.