Chocolate soufflé is one of those classic desserts that impresses with its lightness and intense flavor. Prepared in the airfryer, it becomes more practical without losing its airy texture on the outside and slightly creamy on the inside.
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The secret is to melt the chocolate well, beat the egg whites well and bake at the right temperature. The result is an elegant, quick and ideal dessert for sweet cravings without the hassle.
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Here’s how to prepare:
Ingredients
- ½ cup chopped 60% cocoa chocolate
- 1 tablespoon of butter
- 1 teaspoon of cocoa powder
- 2 eggs
- 2 tablespoons of sugar
- Butter and sugar to grease and sprinkle the ramekins
Preparation method
- Butter the side of 3 small ramekins, sprinkle with sugar and shake off the excess.
- Melt the chocolate with the butter in the microwave, every 30 seconds, stirring after each pause.
- Mix the cocoa powder into the still hot liquid until completely dissolved.
- Separate the yolks from the whites and add the yolks to the chocolate. Book.
- Preheat the airfryer to 140°C for 5 minutes.
- Beat the egg whites until they begin to foam and gradually add the sugar, beating until soft peaks form.
- Mix ⅓ of the egg whites with the chocolate to even out the textures.
- Gently fold in the remaining egg whites from bottom to top.
- Divide the dough among the ramekins and run the tip of a knife around the sides to make it rise.
- Place in the airfryer for about 15 minutes, until puffed and slightly firm to the touch.
- Carefully remove and serve immediately.
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