Cake
Chilled Chocolate Soufflé (less dense texture)

American Brownie - Chilled chocolate soufflé with less dense texture.

Recipe

Group Weight / Volume Product
American Brownie 1.100 gr Soufflé ingredients
Margarine Princess 360 gr Soufflé ingredients
Eggs 350 gr Soufflé ingredients
Water 280 gr Soufflé ingredients
Arabesque Dark 60% (melted) 200 gr Soufflé ingredients
Casa Cream UHT (Fresh cream) at your taste Extra ingredients
or Whole milk UHT at your taste Extra ingredients
Carlex Extra ingredients

Preparation

    Use the flat beater to mix all the ingredients (apart from the Arabesque Dark 60% chocolate) at high speed for 2-3 minutes until you get a fluffy mixture.

    At the end of the mixing process add the Arabesque Dark 60% chocolate, making sure it is well blended.

    Pour the mixture into trays (individual or family-sized), buttered or greased with Carlex (release agent), filling them up to 90 of their height.

    Bake at 180-185°C for 15-20 minutes (the individual trays) or 35-45 minutes (the family-sized trays). Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

    Before the soufflé cools down (while it is still warm), score the surface with a fork and pour on top the fresh cream making sure it is evenly absorbed.

    Once it has cooled down, you can decorate with some chocolate ganache. Place in the fridge.

    Serve chilled (straight out from the fridge).

Chilled Chocolate Soufflé (less dense texture)