Chocolate souffle

Chocolate souffle.

We will need these ingredients:
For molds:
• 40 g butter (melted)
• 50 grams of plain chocolate (grind to a fine grater)
For the soufflé:
• 50 g butter
• 40 g flour
• 1 tbsp. l. cocoa powder
• 200 ml milk
• 3 egg yolks
• 40 grams of plain chocolate (chopped)
• 6 protein
• 50 g of finely crystalline sugar
For the sauce:
• 200 ml of whipping cream
• zest of 1 medium orange
• 75 g white chocolate (chopped)
Utensil:
• 6 ramekins or souffle for pudding 150 ml each
• baking tray with borders oiled
• frying sheet or shallow baking dish
Cooking method:
1 Grease the tins small amount of melted butter. Put a couple of minutes in the freezer to harden. Brush again with oil, sprinkle in the grated chocolate. Rotating molds, portioned, it evenly along the bottom and walls of the container.
2 Preheat the oven to 200 ° C. Melt butter in a saucepan, sprinkle with flour and cocoa powder, stir to form a paste. Stir, pour a thin stream of milk. Boil the sauce for 5 minutes, carefully rubbing, - you get a smooth mass. Whipping, enter the yolks; cook for another minute. Remove from heat and add carefully rubbing the chocolate so that it melted and mixed evenly with the sauce. Cool. Whip the whites in stable foam. Continuing to whisk, portions Stir in sugar. Add a third brilliant whipped whites into the chocolate mixture and stir to thin out a bit of her. Metal spoon gently to mix the remaining proteins.
3 Arrange the chocolate mass for the cups and place in a deep pan. Pour boiling water into it to a height of 1 cm and bake soufflés 15 minutes. Walk the knife along the upper contour of each product, turn them on a baking sheet or in a mold and refrigerate. Prepare the sauce: boil the cream and half orange peel, parts enter the white chocolate, whisk vigorously working.
4 Before serving, heat the souffle at 200 ° C in an oven (5-6 minutes). Serve warm with sweet chocolate sauce and garnish with the remaining peel them.
About the dish:
If your intention is to apply for a souffle dessert, but fear that it shall fade on their way to the table, then these fluffy chocolate cloud is exactly what you need. Bake the soufflé, invert and cool in advance, and preheat before serving.
For 6 persons:
Preparation time: 40 minutes
Preparation time: 30 minutes
Oven temperature: 200 ° C