How to make Chocolate soufflé

                        Ingredients

 Butter
A little semolina sugar
- 150 g of dark chocolate 70%
- 4 eggs
- 100 g caster sugar
- 200 g (20 cl) whole cream
- 1 teaspoon curd of cornstarch
- 1 teaspoon baked cocoa powder bitter

  Using a brush, carefully butter the molds and shine *

sugar. Reserve them in the refrigerator.

Chop the chocolate and melt it in a large bowl gently
bain-marie * or in the microwave oven (defrosting position or power

500 W while stirring from time to time).

Gently stir the whites into snow, incorporating the sugar gradually.

Pour the cold cream into a saucepan, add starch and powder
of cocoa sifted together. Bring this mixture to a boil without stopping
stir to prevent it from sticking. Gradually pay a third of this
hot thickened cream on melted chocolate. Using a maryse *, mix
energetically by describing small circles to create a "core"
elastic and shiny. Incorporate the second third, mix according to
same process, then incorporate the third third by the same method.
Add the egg yolks, mixing vigorously with the whisk until
get a smooth and shiny texture. Incorporate gently with the spatula
a portion of the whites mounted. When the consistency is "lighter", add

cautiously the rest of the mounted whites.

Garnish buttered and sweet soufflé molds to the brim.

Refrigerate until cooked.

Environ 30 minutes avant de servir le dessert, préchauffez le four à 210/220 °C

(th. 7/8).

Remove the soufflés from the refrigerator and bake for 10-12 minutes

about.