Chocolate souffle on agar

Category: Culinary recipes
Chocolate souffle on agar

Ingredients

Egg whites from eggs of the 1st category 4 things
Small sugar 620 g
Agar - agar 3.5 tsp
Water 290 ml
Dark chocolate 100 g
Cocoa (good quality) 4 tbsp. l.
Butter 150 g

Cooking method

  • In a heavy-bottomed saucepan, bring the agar to a boil using all the water.
  • Boil for 1 minute.
  • Pour in sugar, stirring continuously, bring to a boil and boil the syrup until "test for thread". Remove the syrup from the stove.
  • Beat 4 egg whites until hot peaks.
  • Boil the proteins with syrup, pouring in a thick stream of syrup.
  • Beat whites with syrup until stable.
  • Add softened butter, chopped chocolate and cocoa to the hot mixture.
  • Pour the hot mixture into pre-prepared containers, I had baking dishes with a diameter of 24 cm.
  • Let the soufflé cool.
  • After the soufflé has cooled, it can be used for interlayers in cakes, it goes well with Tafita cream and chocolate biscuit
  • Or you can simply cover it with melted chocolate and enjoy "Bird's milk" instead of sweets.

The dish is designed for

About 1 kg

Time for preparing:

1 hour

Cooking program:

Stove, mixer

Note

In the photo there is a chocolate chiffon biscuit, 2 layers of soufflé, Tafita cream, and in the middle there is a layer of Tafita with walnuts.

please
Oh, Natasha, how delicious and beautiful !!!!!!!!
Cixlida
please, Nadia, thanks for your attention to the recipe! I searched on our website, did not find it, took a chance and did it by eye and my own taste)) Delicious!
Shyrshunchik
Cixlida, Natasha, recipe bookmark as soon as there is an opportunity to buy agar-agar bake.
Mom Tanya
Natasha, and agar needs to be soaked beforehand?
And the boiled syrup stands on the sidelines, without fire, while we beat the squirrels? Will it cool down? How to "brew" proteins in it? And so that the chocolate, broken into pieces, melted?
Cixlida
Shyrshunchik,
Mom Tanya, it is not necessary to soak the agar, pour it into a saucepan with cold water and boil for 1 minute, it manages to brew and reveal its gelling properties. The syrup aside, it won't have time to cool down. After all, the proteins are already waiting in the mixer
Just like on a protein custard, beat the proteins quickly to peaks, you can have a little lemons, only you need to pour a thin stream of syrup into the cream, and here it is thick so that it does not have time to cool. As soon as the proteins become elastic, we drop everything that we have prepared, the chocolate melts without problems. I have cocoa barry calabout, it gives good taste and color. And we intervene everything at a pace, you can knead with a silicone spatula, if it remains at the edges, and immediately into the mold. Therefore, we prepare everything in advance, and then we do it very quickly.
By the way, you can make a chocolate bird in this way
Cixlida
What is good about this soufflé - it does not flow absolutely, unlike the soufflé on gelatin.
Svetlana051
and if you don't get less sugar?
Cixlida
Svetlana051, the proportions of sugar have already been reduced. I started with Chadeyka's bird in accordance with GOST, she has 460 g of sugar for 2 proteins. That is, in general, more per glass. I don't know if it makes sense to decrease it anymore. The soufflé is not cloying
Svetlana051
Thank you)
Tyetyort
Natasha, have you tried adding agar to Plombir? I can't make up my mind ...
Cixlida
Tyetyort, for some reason, notifications did not come (No, I didn’t try it. I, frankly, never did it))
Tyetyort
Thank you Natasha. And I have one of the most popular. And the agar is bursting ...
Cixlida
) need to try!
Tim's mom
Cixlida, Hello. Tell me please.
I baked a biscuit, prepared an impregnation. Can I soak the cakes and put this soufflé on the cake immediately warm, and cover it on top with the second cake, also soaked?
Do you need a cream here? Sorry if the question is stupid, I'm completely new to cake
Cixlida
Tima's mom, hello) Come on!
Of course, you can, this is a variant of a chocolate bird, no cream is needed, impregnation is enough.
Soufflé should be spread almost hot, it sets very quickly. Assembly in the form: impregnated cake, soufflé, cake, soufflé. The top can be covered with icing (for 100 g of chocolate 75 g of butter, melt in a water bath, mix well and pour onto the cake)
Tima's mom
Thank you so much for such a prompt response!
I will try to attach a photo later.


Posted Saturday 16 Apr 2016 11:02 PM

Cixlida, thanks again. That's what I did.
True, the thickness of the souffle had to be the same, I did not calculate the height of my form.Chocolate souffle on agar
Cixlida
Tima's mom, what a beauty! Glad you liked it! Thank you for such a delicious report.
Mom
cool cutter !! and what is your side surface covered with? beautiful streaks
Elena_Kamch
Cixlida, Natashawhat an interesting recipe!
At this stage
Quote: Cixlida
Add softened butter, chopped chocolate and cocoa to the hot mixture.
no longer beat with a mixer, but just mix? And if you take chocolate (Ritter sport, for example) will it melt in time?

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