Chocolate Souffle
Σουφλέ σοκολάτας από τον Ηλία Μαμαλάκη


250 gr Horio Soft Unsalted Cow Butter 200 gr confectioners sugar 6 eggs 2 tblsp flour 250 gr dark chocolate ¼ cup brandy


  1. In a mixer beat the butter and the sugar until pale white
  2. Add the egg yolks and the brandy and continue to beat the mixture until it rises
  3. In the meantime, melt the dark chocolate in a bain-marie and add the butter mixture
  4. In a separate bowl beat the egg whites until a meringue if formed and fold it into the chocolate mixture, fold from top to bottom
  5. Transfer mixture into a buttered pan or 6 small buttered pans and bake in a preheated oven at 170 degrees for 40-60 minutes
  6. Serve as soon as they are ready with milk cream that has been gently beaten to form a light whipped cream