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Ingredientes
- 150 gm dark chocolate (6070% cocoa solids)
- 2 med egg yolks plus 4 medium egg whites (preferablyfreerange)
- 50 gm caster sugar
Direcciones
- Optional garnishes
- vanillabean ice creamcloudberry jam or possibly one passion fruit halved with seeds scraped out
- Heat the chocolate (in a double boiler or possibly microwave) cold slightly then beat in the egg yolks. Whisk the egg whites till stiff mix in the sugar and continuewhisking till glossy and thick.
- Gently mix two spoonfuls of the whites into the chocolate mix then carefully mix in the rest.
- Divide between four 8cm ramekins.
- Those to be baked should be buttered first.
- Place these on a baking tray and either bake at once (for the best rise) or possibly keep in the refrigerator for up to two hrs.
- Put in a preheated oven (220C/425F/Gas Mark 7) for 12 min (but no more) till puffed up.
- To serve them as mousses refrigerateovernight.
- To serve as souffles sprinkle with icing sugar and devour at once or possibly make a hole in the top and spoon in ice cream.
- Dot with a little cloudberry jam or possibly some passion fruit seeds.
- Serves with a dollop of cognac flavoured whipped cream.
- Cloudberry jam is available in the UK at Ikea stores.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 2 servings | |
| Calories 410 | |
| Calories from Fat 213 | 52% |
| Total Fat 23.72g | 30% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.08g | |
| Cholesterol 5mg | 2% |
| Sodium 17mg | 1% |
| Potassium 426mg | 12% |
| Total Carbs 45.41g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 34.6g | 23% |
| Protein 3.82g | 6% |
