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Chocolate and cinnamon soufflé

    50min.

    Medium

    Vegetarian

    Pescetarian

Ingredients

4 Servings
  • 70 g Butter

  • 2 tbsp Chocolate liqueur (or Baileys)

  • 1 tsp Cinnamon (ground)

  • 15 g Cocoa

  • 100 g Dark chocolate

  • 4 units Eggs

  • 200 ml Milk (or oat milk)

  • 75 g Raw cane sugar

  • 1 pinch Salt

  • 30 g Sugar

    French, European

    Desserts, Vegetarian dishes

    Milk, Peanuts, Nuts, Eggs, Soya

    Alcohol, Gluten, Histamine, Lactose, Sugar

    Soufflé moulds (150 ml capacity each), stand mixer with whisk

Method

  • Grease the moulds

    Melt a little butter. Brush the ramekins with the melted butter and sprinkle with sugar. Chill the ramekins until ready for use.

  • Ingredients

  • 20 g Butter, 30 g Sugar

  • Prepare the mixture

    Chop the chocolate into small pieces. Heat the milk and cinnamon powder in one pan and the butter in another. Add the flour to the butter and sauté. Gradually add the hot cinnamon milk into the roux, stirring it quickly.

  • Ingredients

  • 200 ml Milk (or oat milk), 1 tsp Cinnamon (ground), 50 g Butter

  • Complete mass

    Remove the mixture from the hob and transfer it into a mixing bowl. Add the liqueur and chocolate and mix until smooth.

  • Ingredients

  • 100 g Dark chocolate, 2 tbsp Chocolate liqueur (or Baileys)

  • Add beaten egg white

    Separate the eggs. Stir the egg yolks into the chocolate one at a time. Put the egg whites and 1 pinch of salt in a tall mixing jug and whisk with a hand mixer until stiff, gradually adding the sugar. Carefully fold the stiff egg whites into the chocolate mixture about a third to half at a time.

  • Ingredients

  • 4 units Eggs, 1 pinch Salt, 75 g Raw cane sugar

  • Add beaten egg white

    Separate the eggs. Stir the egg yolks into the chocolate one at a time. Put the egg whites and 1 pinch of salt in a tall mixing jug and whisk with a hand mixer until stiff, gradually adding the sugar. Carefully fold the stiff egg whites into the chocolate mixture about a third to half at a time.

  • Bake a soufflé

    Transfer the soufflé mixture into the prepped ramekins, filling them to just below the rim. Place the ramekins on the oven rack and bake on the bottom shelf of the X BO (170°C/40% humidity) for 12–15 minutes.

  • Finishing touches

    Remove the soufflés from the oven, dust with cocoa powder and serve immediately.

  • Ingredients

  • 15 g Cocoa

Nutritional value per portion:

kcal

556.75

Protein

13.16 g

Fat

31.50 g

Carbohydrates

55.65 g

AuthorBORA
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