Chocolate Souffle Cake

The most delicate creamy souffle cake is the perfect dessert for a sweet tooth. An excellent souffle cake will give you this culinary recipe. Be sure to take note of it, because the dish turns out to be simply delicious as a result. Dessert of Italian cuisine is a great addition to tea with girlfriends, which is not a sin to indulge yourself from time to time.

Milada

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

0.75

Sugar

0.5

Egg yolks

Butter

100

Baking soda (slaked)

0.5

For souffle:

Sugar

Gelatin (with top)

Egg whites

Lemons

Citric acid

Chocolate

100

Cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 31 % 17 g

Carbohydrates 54 % 29 g

303 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 2 h 10 min

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Dilute gelatin with cold water (half a glass of water). Beat egg yolks with sugar in a mixer, add softened butter, slaked soda and flour. Mix carefully so that no lumps form. Divide into two equal parts and bake in the oven with two separate cakes. It will take us 15 minutes for each one. Next, beat the cooled proteins with sugar, throw a pinch of salt, squeeze out the juice of one lemon, add its zest and introduce citric acid. In a water bath, melt the gelatin soaked in water. We begin to beat the whites and, without turning off the mixer, pour in a thin stream of slightly cooled gelatin. In the same form where the cakes were baked, we put the first cake, pour hot souffle. Let it cool slightly, then cover with a second cake. Melt the chocolate in a water bath, add cream and pour this mass over the cake. When our food has completely cooled down, we take it out of the mold (it is better to take a detachable one) and coat the walls of the cake with chocolate.