Chocolate soufflé in a cup

Chocolate soufflé in a cup



Egg — 8 pcs.
Sugar — 180g.
Black Chocolate — 250g.
Cognac — 20g.
Flour — 75g.


1. Beat eggs well, gradually adding the sugar. Weight should lose weight, and sugar is completely dissolved.
2. Melt chocolate in a steam bath, and add to the beaten egg. Pour the brandy and pour the sifted flour.
3. All mix thoroughly whisk and pour into cups (7-8 pieces). Bake for 8 minutes. at 180 C.

Bon Appetit!

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