Composition / ingredients
Step-by-step cooking
Making a cake. (Instead of the proposed version of the cake, you can use a ready-made honey cake.)
Chop the cookies into small crumbs using a blender.
Mix with melted butter until smooth.
Put the resulting mass on the bottom of the mold, covered with parchment paper and greased with vegetable oil, and smooth it out.
Put it in the oven preheated to 200 C for 12-15 minutes.
Making souffle.
In a saucepan, mix sugar, flour and coffee, add milk. Cook over medium heat until thickened, stirring constantly, and boil for 1 minute. Then add butter, vanilla sugar and chocolate.
Separate the yolks from the whites. Beat the yolks and add to the milk-chocolate mass. Cool it down.
Whisk the whites with salt into a strong foam.
Carefully introduce proteins into the bulk. Mix it up.
Sprinkle the cake with sugar and pour out the mass.
Bake for 30 minutes at 180 C. The surface of the souffle should become shiny.
Serve immediately, garnishing to taste.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Instant coffee - 94 kcal/100g
- Milk chocolate - 550 kcal/100g
- Shortbread cookies - 716 kcal/100g