CHOCOLATE SOUFFLE WITH RASPBERRIES
20΄
Preparation Time
24 hours
Waiting Time
3
Difficulty Level
Directions
Pour the sugar and eggs into the mixer. Melt the butter with the chocolate. After the eggs are swollen with the sugar, remove them from the mixer and mix the butter with the chocolate with a mariz. At the same time add the flour sifting it. Store the mixture in the refrigerator for at least one day before using it. Bake at 200° C for 7 minutes. Add the blueberries
Chef: Nikolas Tsotas
Ingredients
CALCULATE PORTIONS:
- 10 eggs
- 130 gr Mills of Crete All purpose flour
- 320 gr baking chocolate
- 300 gr butter 82%
- Raspberries for garnish
Equipment
- Mixer
- Bowl
