How to make No Flour Chocolate Souffle -

No flour yet this soufflé is absolutely delicious.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), Milk powder (मिल्क पावडर )

Cuisine : French

Course : Desserts

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For more recipes related to No Flour Chocolate Souffle checkout Chocolate Fudge Cake, Grilled Dark Chocolate Sandwich, Choconut Fudge, Cookie Ice Cream . You can also find more Desserts recipes like Healthy Mango Frozen Yogurt Oatmeal ke Laddoo Cream brulee Honey Crisps

No Flour Chocolate Souffle

No Flour Chocolate Souffle Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for No Flour Chocolate Souffle Recipe

  • Dark chocolate 350 grams

  • Milk powder 1 1/3 cup

  • Cornflour 1 tablespoon

  • Butter 1 tablespoon

  • Sugar 1/3 cup + tablespoons

  • Egg yolks 3

  • Egg whites 6

  • A few citric acid crystals

Method

Step 1

Preheat oven to 200° C.

Step 2

Pour milk into a deep non-stick pan, add cornflour and mix well. Cook on medium heat.

Step 3

Put dark chocolate in another non-stick pan and melt on medium heat, stirring till smooth. Switch off heat.

Step 4

Apply butter to the insides of 4 ramekin moulds.

Step 5

Stir and cook the milk mixture till it reaches custard consistency. Switch off heat and let the custard cool slightly.

Step 6

Put 1 tbsp sugar in each ramekin mould and rotate them so that sugar coats the sides and the base of the moulds. Put the excess sugar in a bowl.

Step 7

Add egg yolks to the melted chocolate and mix well. Add custard to the chocolate mixture and mix well. Transfer the mixture into a deep bowl and let it cool down to room temperature.

Step 8

Pour egg whites into another bowl and beat. Add ⅓ cup sugar and continue to beat till stiff.

Step 9

Add the egg whites to the chocolate mixture and mix lightly.

Step 10

Pour the mixture into the prepared ramekin moulds till nearly full. Keep them in the preheated oven and bake for 15 minutes.

Step 11

Check to see if it is done. If it is too wobbly, bake for 3-4 minutes more. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.