Souffle - Lindt 85% Chocolate

By Shelly17

This recipe is intended for the serious dark chocolate lover. For a less intense version substitute the Lindt 85% Excellence for a milder bar.

Ingredients

• 1 cup (240ml) milk
• 2 tablespoons cornstarch
• 1 cup (100grams) cocoa powder
• 1 1/2 bars (3.5 ounces/100g each) Lindt Excellence 85% Cacao bar, chopped
• 3 egg yolks
• 6 egg whites
• 2 1/2 tablespoons sugar
• Melted butter to prepare the soufflé forms (ramekins)

Details

Adapted from lindtusa.com

Preparation

Step 1

Preheat the oven to 350ºF (180ºC).
Prepare 6 individual ramekins by coating the inside with melted butter and cocoa powder. Tap out the excess.
Combine the milk, cornstarch 1 teaspoon of the cocoa powder in a saucepan.
Whisk to combine and heat.
Add the chocolate and stir until melted.
Place the contents of the sauce pan into a large mixing bowl, stir in the egg yolk and reserve.
Whip the egg whites and sugar until stiff peaks are formed.
Using a whisk, carefully fold the egg whites into the chocolate mixture.
Spoon the soufflé mix into the prepared forms. Only fill form to ¾ full.
Bake at 350 F (180 C) for 14 minutes. Do not open the oven door during baking!
When finished, remove the soufflé and place on a heat proof dessert plate. Dust with cocoa powder or powdered sugar. Serve immediately.