Chocolate Soufflé with Almonds

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Blanch and pound the almonds in a mortar with the white of an egg.
  2. Beat the butter to a cream.
  3. Beat the yolks thoroughly and add them to the butter, beating till smooth and foamy.
  4. Add the sugar, almonds and the melted chocolate.
  5. Beat all together ten minutes.
  6. Add the chopped peel, and the whites beaten to a stiff froth.
  7. Pour into a buttered mould and steam for one and a half hours.
Original Text
Chocolate Soufflé with Almonds 4 ozs. butter 4 ozs. sugar 4 ozs. chocolate 4 ozs. almonds 6 eggs 1 white 2 table-spoons finely chopped candied orange and citron Blanch and pound the almonds in a mortar with the white of an egg. Beat the butter to a cream. Beat the yolks thoroughly and add them to the butter, beating till smooth and foamy. Add the sugar, almonds and the melted chocolate. Beat all together ten minutes. Add the chopped peel, and the whites beaten to a stiff froth. Pour into a buttered mould and steam for one and a half hours. [Pg 64]
Notes
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