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The scariest dessert in the world is not so scary ... After a long break we are back and how! At the workshop we still shrouded in many legends dark dessert chefs terror and so on ... Do not believe it! This delicious chocolate cake actually requires precision, concentration, attention and precision but it is definitely not impossible! If any action will do exactly the success we have brick! Rules for souffles are plenty. From these seasoned (eg cheese) to sweet (even here a million versions of classic chocolate). I chose a relatively simple but very good (for comparison recommend locate network Gordon Ramsay recipe - without a doubt sensational but the techniques dizzy). Anyway, let's get to work and do not be afraid to - as the saying goes (by the way that is intriguing about sufletach arise proverbs ...) "The only reason why the soufflé falls, the fear cook it falls." Ingredients (for 2 medium souffles): 50g dark chocolate 50 g butter 1 egg heaping tablespoon flour 2 tablespoons (not teaspoons) of sugar powdered sugar for sprinkling a pinch of salt To save time during cooking, I suggest you start by preparing all the accessories. We will need: pots to do a water bath, basin and mixer for compaction proteins, thumbing their yolks cup, bowl ready to mass and 2 ramekins for baking soufflés. For better effect can be the bottom crab without shell and edges lightly grease with butter and powdered sugar opruszyć.
The oven should be heated so well Let us now go now - 190 degrees, be without convection. In a water bath, melt chocolate with butter - pretty soon we should get a very smooth paste. Separate the protein from the egg, it's important to do it very carefully - to do well remove the egg from the fridge for a while before cooking.
Grind spoon yolk with sugar until smooth (you should not see sugar crystals). And now the most important issue, of which the most ultimate success depends - compaction proteins. Whip them mixer with a pinch of salt, and we do it very carefully. Foam should be completely rigid, otherwise soufflé may fall or not to grow.
In the bowl of beaten egg yolks to add melted chocolate mass and flour, mix everything. We can do this mixer although this mass is prone to splashing all over the kitchen. Then spoon, add the beaten egg whites gently and very carefully mix (spoon) until we get a dark, homogeneous mass.
A dough gently crab without shell to translate kokilek and put in the oven for about 12 minutes. At the top of cakes should be well baked in the middle but still smooth. crab without shell Souffles in the oven should noticeably grow but do not get nervous - this happens only at the end of cooking.
After removing crab without shell from the oven bakes opruszamy icing sugar and serve immediately - the sooner we do it the greater the chance that they will fall and we will be able to enjoy a delicious liquid measure.
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