一道源自法式甜点大师的巧克力舒芙蕾——轻盈蓬松、巧克力风味浓郁醇厚。
主要原因是蛋白打发不当：应打至硬性发泡，但不要过度打发。同时要轻柔地从下往上将蛋白折入巧克力糊中，不要画圆搅拌——否则所有气泡都会消失。
为它打分
档案里的更多菜肴 — 按它们和你当下在做的这道菜的重合度挑出来。
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Don't open the oven door during the first two-thirds of baking chocolate soufflé. The sudden temperature drop can cause sinking, cracking, or uneven rising. Trust the timer and check only in the final stretch.
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Don't open the oven door during the first two-thirds of baking chocolate soufflé. The sudden temperature drop can cause sinking, cracking, or uneven rising. Trust the timer and check only in the final stretch.