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7 November 2014

Chocolate souffle

I've recently watched a lot of movies and series about restaurants and cooking. All those fresh cooked dishes with a delicious crisp, perfect presentation and satisfied tasters... All in all a powerful inspiration that strongly pushed me to a recipe I want to introduce today. The most favorite recipe of my husband. Chocolate souffle.

Tip! 
The secret I want to share is a rule of substitution. The original secret is rich in fat and sugar. If you use banana instead of butter you will get 2 in 1 result: firstly, high calories part of butter is excluded by mashed banana; secondly, the sweetness you would normally add in a form of sugar is already added by banana.



First of all - heat the over to 180°C. As a form I used a cooking ring. I put a sheet of baking paper under it. Of course, you can use a muffin form or any other you have. Make sure you fat it well with butter first.Then grab all the ingredients you need and lets start.

Ingredients:
90g chocolate (the best choice is the one that contains more than 70% cocoa)
50g or about 1/2 mashed banana
2 eggs
1 tsp sugar
2-3 tbsp almond flour

If you want to make the original version of the dessert here are the ingredients you need:
90g chocolate
50g butter
2 eggs
2 tbsp sugar
2-3 tbsp flour



In a little saucepan heat the chocolate bar until it melts. Take it off the heat and add mashed banana and sugar mixing it thoroughly. Now is eggs' turn. Mix them as well. After that add almond flour. You will need from 2 to 3 tbsp of it. Make sure the mixture is smooth and has no ingredients apart. Pour it into a form and put into the oven for 7 minutes. Check it after 7 minutes. The top of the souffle should be mat but it stays fluid inside.

I use to serve this lovely treat with some strawberries and a ball of vanilla ice-cream.
So as you can see a couple of minutes and some fantasy... and Voila! Chocolate souffle!


Bon Appetit!