John Myers
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Chocolate – Cheese – Souffle
The perfect chocolate – cheese – souffle recipe with a picture and simple step-by-step instructions.
- 3 whole Eggs
- 120 g Chocolate
- 60 g Cream cheese
- 60 g Gervais
- 20 g Mascarpone
preparation
- Weigh the ingredients – melt the chocolate in a lukewarm oven (see my tip: http://www./tipp/645/Schokolade-schmelzen.html) separate the eggs – fit baking paper into an 18 cm springform pan
preparation
- Preheat the oven to 170 degrees – mix the soft chocolate with the cream cheese, the gervais and the mascarpone until a smooth mixture is formed – then stir in the 3 egg yolks quickly and thoroughly … NOTE: you can of course also take 140 grams of cream cheese, but I had it mascarpone and gervais that had to be consumed)
- Beat the egg white into firm snow – carefully stir 1/3 of the snow mixture into the chocolate / cream cheese mixture – then gradually fold in the remaining egg white
- Pour the mixture into the cake tin lined with baking paper – and place in the preheated oven on a tall baking sheet filled with hot water – bake for 15 minutes at 170 degrees, then set it back to 160 degrees and bake for another 15 minutes – then switch off the oven and Bake for another 15 minutes with the remaining heat …
NEVER OPEN THE PIPE !!!
- We had a visitor and unfortunately the little daughter of our friends wanted to “check” whether the cake was already ready …. the result was: the souffle naturally collapsed !!! I served it anyway … and to my surprise: it still tasted …
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