CHOCOLATE SOUFFLÉ

CHOCOLATE SOUFFLÉ

Ingredients
  • Black chocolate (75% and above) - 175 g
  • Butter - 150 g
  • Eggs - 4 pieces
  • Brandy - 30 ml
  • Baking powder - 1,5 cc
  • Sugar - 40g
  • Lemon juice - a few drops
  • salt
  • Melt chocolate
Directions

Weigh the oven to 220 degrees, take 6 pieces of refractory porcelain form, put the butter and shugar powder. Defrost chocolate and butter on a steam bath, mix up Egg hearts and brandy and add chocolate mass. Add the lemon juice and salt to the egg, add salt to the top, add the baking powder. Let's divide it into the top and put the chocolate in a portion of it carefully until you have a uniform consistency. Supply the table in the form and stir in the oven for 10-12 minutes until it rises and falls.