Recipe of the week
Chocolate soufflé with TV chef Julian Kutos
"A soufflé like a cloud!" Julian presents cooking shows, runs his cooking school with passion and many people also know him from television. He talks to Sarah Jahn about the delicious dishes from his grandma's kitchen in Styria that shaped him. Sarah and Julian tell us how to make a fluffy chocolate soufflé every time.
Kronen Zeitung als bevorzugte Google-Quelle hinzufügen Soufflé dough
Ingredients: 210g dark chocolate, 200ml whole milk, 10g corn starch, 40g egg yolks (approx. 2 pcs.) 1 vanilla pod, 180g egg whites (approx. 6 pcs.), 60g granulated sugar, 1 pinch of salt
Preparation: Preheat oven to 180°C hot air. Melt the chocolate over a bain-marie. Mix cold milk with starch. Bring the milk with the scraped vanilla and starch to the boil, stirring constantly. Pour the boiling milk over the egg yolks and stir. Work in the melted chocolate. Stir well. Leave to cool. Tip: You can prepare the soufflé batter in advance, it will keep for several days in the fridge.
Beat 180g egg whites with sugar and salt until very stiff. Gradually fold the stiff egg whites into the soufflé batter. Rub the ramekins generously with butter and sprinkle with sugar. Fill the ramekins to the brim with the mixture and smooth down. Bake the soufflé for 10 to 12 minutes (fan oven 180 degrees) until it has risen. The exact baking time depends on the size of your ramekins. Sprinkle with powdered sugar, serve immediately and enjoy heavenly.
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