BASIC RECIPE (dosage for 24 moulds)
CHOCO SOUFFLE' 1.000g
whole eggs 700g
dark chocolate 450g
It is advisable to use Reno chocolate 64% or Reno 72%.
INSTRUCTIONS: melt the chocolate in bain-marie or in micro-waves oven. Knead in planetary mixer with paddle or by hand with whisk CHOCO SOUFFLE' and eggs, add the melted chocolate and stir reaching a homogeneous mixture. Deposit the obtained mixture in aluminium single portion moulds which have been previously greased (85-90g each mould). Let rest in the refrigerator for 15-20 minutes and bake for 7-9 minutes at 230-240°C in traditional ovens and at 200-220°C in thermo-ventilated ones. Remove from moulds, dust with BIANCANEVE PLUS and serve still lukewarm.
For a longer preservation it is possible to freeze the product already baked and warm it subsequently in micro-waves oven at 500W for 20-25 seconds.
NOTICE: to obtain a softer internal consistency replace 100 g of eggs with 100 g of water.
