4 Serves
108 Mins
Preheat your oven to 190°C and grease your ramekins with butter, dusting them with sugar to ensure the soufflé rises evenly.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
109 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
264 mg / 4,700 mgSodium
135 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
41 g / 50 gSaturated Fat
5 g / 20 gCholesterol
193 mg / 300 mgCaffeine
5 mgNet Carbs
46 gAlcohol
0 g
Prepare a thick base by whisking milk, flour, and sugar in a saucepan over medium heat until it thickens into a smooth paste.
Melt the baking chocolate into the base mixture, then stir in the egg yolks until fully incorporated.
In a separate clean bowl, whip the egg whites until stiff peaks form, then gently fold them into the chocolate base to maintain aeration.
Pour the mixture into the prepared ramekins and bake in the oven until the soufflés have risen and are set, approximately 15 to 20 minutes.
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Danish