美味食譜：巧克力蛋奶酥Chocolate soufflés

美味食譜：巧克力蛋奶酥

Chocolate soufflés

 

 

30minutes

制作時(shí)間大約30分鐘

Dark chocolate 200g, chopped

黑巧克力200克，搗碎

Butter 150g, cut into cubes, plus extra for the ramekins

黃油150克，切成小方塊，再額外加上一些用作小干酪蛋糕

Eggs 6

6個(gè)雞蛋

Sugar 175g

175克糖

Plain flour 125g

125克面粉

• Heat the oven to 180C/fan 160C/gas4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.

烤箱調(diào)至180C(熱風(fēng))/160C(煤氣)。在6個(gè)中等大小干酪蛋糕烤盤中涂上黃油。巧克力放入黃油盤中以浸水方式或微波爐加熱溶化。打碎雞蛋加糖，攪拌并加入面。倒入巧克力黃油混合液中。

• Divide between the ramekins(put them in the fridge at this point if you are making ahead).Bake for 8-12minutes. The soufflés should rise and form a firm crust but you want them still to be slightly runny in the middle. Serve with cream. Serves 6

把烤盤分配好(如果你提前把上一步做好了的話記得要放入冰箱保存)。烤8-12分鐘。至蛋奶酥外殼堅(jiān)脆，中間軟滑，可配奶油食用。6人份。

These melting chocolate puddings are sturdier than ordinary soufflés and will behave even if made ahead and stored in the fridge until you cook them.

這樣做出的溶化的巧克力布丁會(huì)比平常的蛋奶酥更加堅(jiān)硬，即使是提前做好并放進(jìn)冰箱再在烹飪時(shí)拿出，也不易變形。