Raspberry Chocolate Souffle

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Raspberry Chocolate Souffle
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
875
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie875 kcal(42 %)
Protein30.01 g(31 %)
Fat48.82 g(42 %)
Carbohydrates88.66 g(59 %)
Sugar added35.28 g(141 %)
Roughage8.96 g(30 %)
Vitamin A435.56 mg(54,445 %)
Vitamin D1.69 μg(8 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.89 mg(81 %)
Niacin5.11 mg(43 %)
Vitamin B₆0.22 mg(16 %)
Folate61.8 μg(21 %)
Pantothenic acid2.01 mg(34 %)
Biotin26.25 μg(58 %)
Vitamin B₁₂1.66 μg(55 %)
Vitamin C19.85 mg(21 %)
Potassium520.94 mg(13 %)
Calcium240.34 mg(24 %)
Magnesium42.49 mg(14 %)
Iron11.27 mg(75 %)
Iodine127.98 μg(64 %)
Zinc1.88 mg(24 %)
Saturated fatty acids25.61 g
Cholesterol496.9 mg
Author of this recipe:

Ingredients

for
6
For the souffle
Butter (for pans)
Sugar (for pans)
50 grams
soft Butter
50 grams
250 milliliters
40 grams
40 grams
5
4
70 grams
150 grams

Preparation steps

1.

Butter the pans and sprinkle with sugar. Mix sugar and the butter into the flour and form a roll. Cut the roll into small pieces. Preheat the oven to 200°C (about 400°F).

2.

Heat the milk in a saucepan. Chop the chocolate and add along with the cocoa powder into the hot milk. Stir while heating. Once the chocolate is melted, bring to a boil and stir in the flour-butter pieces, until they make a homogeneous mass. Remove from heat and immediately and quickly stir in one egg white.

3.

Pour the mass in a bowl and allow to cool until it is only lukewarm. Gradually stir in the egg yolks. Fold the remaining egg whites into the chocolate mixture. Fill the pans with the mixture and add 3-4 raspberries each on top. Place the pans in a pre-heated bowl of water (around 80°C, about 180°F). Next place in the preheated oven and bake about 25 minutes, without opening the oven door. Serve hot from the oven.