in Dessert Recipes

Warm chocolate soufflé with liquid filling

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Ingredients for 20 servings:

  • 450 g chocolate (Valrhona)
  • 100 g egg yolk
  • 100 g butter
  • 2 orange(s) – zest
  • 400 g protein
  • 150 g sugar
  • Butter for the molds
  • 20 pieces of confectionery
  • powdered sugar
  • Ice cream or orange compote

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Melt the chocolate, add the egg yolks, orange zest, and melted butter. Beat the egg whites until stiff. Stir the sugar into the chocolate mixture. Stir the egg whites into the chocolate mixture until smooth. Butter 20 cups or soufflé dishes. Cut strips of baking paper the size of the dishes and line the dishes with them. Do the same for the base. Pour in the mixture, place a sweet truffle or praline in the center, and freeze for 12-24 hours. Bake at 200°C for 15-18 minutes. Turn out, sprinkle with powdered sugar, and serve with white chocolate ice cream or orange compote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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