Blackcurrant Chocolate Soufflé
Blackcurrant chocolate soufflé is a truly tantalizing dessert, offering the perfect combination of sweet chocolate and tart blackcurrants. Originally from French cuisine, it has since spread to the kitchens of many nations as a light yet rich sweet. During the making of the soufflé, the chocolate and egg white foam lend an airy texture to the dough, while the fresh, tart taste of blackcurrant gives the dessert a truly special character. This dish is a perfect choice for any festive occasion, but can also bring joy on weekdays.
Ingredients for this recipe
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Preparation Steps
1
First, prepare all the ingredients: measure out the flour, sugar, butter, and eggs. Break the chocolate into smaller pieces for easier melting.
2
Separate the eggs. Place the egg whites in a clean bowl and the egg yolks in another. Add a pinch of salt to the egg whites.
3
Mix the egg yolks with the sugar and vanilla sugar, then add half of the milk. While stirring constantly, heat the mixture in a saucepan. Do not let the mixture boil; warm it gently.
4
Next, melt the chocolate and butter in a small saucepan, and stir until smooth. Once the chocolate has melted, pour it into the egg yolk mixture.
5
Sift the flour, then gradually add it to the chocolate-egg mixture, and mix thoroughly.
6
Beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate the whites.
7
Butter a soufflé dish and dust it with a little flour to prevent sticking. Pour in the chocolate mixture, then arrange the blackcurrants on top.
8
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until the soufflé has risen nicely and is golden brown.
9
Once done, let it cool slightly, then serve warm, perhaps with whipped cream or a scoop of vanilla ice cream.
