Patagonia, May 31 2020
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Spiced chocolate soufflé


200 grams of butter

160 grams of sugar

120 grams of unsweetened chocolate

80 grams of flour

5 eggs

160 cc. of milk

1 teaspoon of cinnamon

1 pinch of pepper, ginger and nutmeg


Beat the butter with the sugar. Add the flour and spices. Set aside.

In a double boiler melt the grated chocolate with the milk. Add the cream and cook on a medium heat, stiring until thick. Add the beaten egg yolks and fold in the stiffly whisked egg whites.

Pour into a buttered and sugared baking pan. Bake in a medium oven in a double boiler for 35 minutes. Serve warm with a minted orange jelly.


One Response to Spiced chocolate soufflé

  1. Caterina says:

    Hola, me gustaría saber la historia de este postre. Gracias

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