*Chocolate and chestnut cream soufflés
- Tempo totale 40min
Tempo di preparazione
Tempo di cottura
Tempo di raffreddamento
200 g *Dark chocolate
40 g *Cornflour
100 g *Sugar
15 g *Butter
120 g *Chestnut cream
1 CT *Vanilla extract
Step 1 /8
*Put the chocolate in a bowl and put the bowl over a pan containing a few centimetres of water. Make sure that the bowl containing the chocolate does not touch the water. Melt the chocolate over medium heat.
Step 2 /8
*Crack the eggs. Put the yolks in a large bowl and the whites in another bowl. Mix the corn starch with 60 g of caster sugar in a bowl.
Step 3 /8
*Pour the melted chocolate over the egg yolks and mix carefully. Add the vanilla extract, chestnut cream and finally the cornflour/sugar mixture. Mix well.
Step 4 /8
*Beat the egg whites into stiff peaks, gradually adding 40 g of sugar.
Step 5 /8
*Fold the egg whites into the chocolate mixture, lifting the mixture gently so that the whites do not deflate.
Step 6 /8
*Butter 8 ramekins and sprinkle the inside with sugar. Turn them upside down to get rid of any excess sugar. Fill the ramekins with the mixture to about 1/2 cm from the edge.
Step 7 /8
*Place on the Easy Fry standard tray and set the CAKES programme for around 15 minutes.
Step 8 /8
*When the soufflés have risen, remove them from the Easy Fry, sprinkle with icing sugar and serve immediately.