Cocoa Soufflé

"I`ll bet you you`ll manage to make this elegant souffle first time around, without any help either."
Preparation15 min.
Cooking35 min.
Тotal50 min.
Servings6-8 pcs
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  • butter - 3 1/3 tbsp (50 g)
  • flour - 3 1/3 tbsp (50 g)
  • milk - 1 cup (250 ml)
  • sugar - 2/5 cup (100 g)
  • eggs - 3
  • cocoa - 2 tablespoons
  • vanilla - 1 packet
  • sugar - for the caramel
  • rum - 1 - 2 tablespoons, red


Melt the butter in a large pot, add the flour quickly and immediately pour in the boiling milk, with the vanilla in it. Add the sugar and stir the cream until it comes to a boil, then remove it from the heat. Divide this mixture into 2 parts.

Add a beaten egg yolk to one, to the other - a second yolk, beaten with the cocoa. Beat the yolks into dense foam, but only the 2, because one always puts more yolks than whites in a soufflé. Distribute the egg white evenly in both mixtures.

Coat small baking forms with butter, pour in 1 part of the cocoa soufflé, and then the yellow soufflé on top. Bake the forms for about 25 minutes in a moderate oven.

Pour on a caramel made from the sugar and 1-2 tablespoons red rum to the finished soufflé and serve.find similar recipes here

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