Chocolate Dessert with Creamy Soufflé
Delicate soufflé and an airy chocolate base. The recipe is very simple and fast. Melted chocolate can be added to the batter instead of cocoa. This amount of ingredients makes 10-12 servings.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- butter 100 g
- sugar 70-100 g
- vanilla sugar 2 tsp
- eggs 3
- cocoa 30 g
- baking powder 2 tsp
- flour 100-130 g
- cream 33-35% 500 ml
- condensed milk 200 g
- gelatin 10 g
Instructions
Preparing the Batter
Step 1 of 14
Cream the butter and sugar with vanilla sugar.
Step 2 of 14
Add the eggs.
Step 3 of 14
Mix.
Step 4 of 14
Add cocoa.
Step 5 of 14
Mix.
Step 6 of 14
Add flour and baking powder. Mix.
Step 7 of 14
Grease a baking pan with butter (the author used size 20×30 cm). Pour in the batter. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Step 8 of 14
Cool down.
Preparing the Soufflé
Step 9 of 14
Soak gelatin in 100 ml of cold boiled water. Leave for the time specified on the package.
Step 10 of 14
Heat until almost boiling, but do not boil. Cool to room temperature.
Step 11 of 14
Whip the cream.
Step 12 of 14
Add condensed milk. Mix.
Step 13 of 14
Add gelatin. Mix.
Step 14 of 14
Spread the soufflé over the cake base. Place in the refrigerator for 6–8 hours.