Chocolate soufflé "Black Forest Cherry"

Name: Chocolate soufflé "Black Forest Cherry"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 glass (à 370 ml) Cherries; 1 TEASPOON Cornstarch; 1 tsp + some Sugar; 50 g Sugar; 1/4 Organic Orange; 40 g lactose-free butter (e.g. from Minus L); 200 g Dark chocolate; 4 Eggs (Gr. M); 2 Protein (Gr. M); 7-10 Tbsp Icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Can one call such a delicate cloud "hammer"? It would be appropriate. But we'll be discreet and say very nobly: "It's a poem"

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 glass (à 370 ml) Cherries
1 TEASPOON Cornstarch
1 tsp + some Sugar
50 g Sugar
1/4 Organic Orange
40 g lactose-free butter (e.g. from Minus L)
200 g Dark chocolate
4 Eggs (Gr. M)
2 Protein (Gr. M)
7-10 Tbsp Icing sugar

Directions

1
Drain the cherries, collect the juice. Stir 2 tablespoons of juice and starch until smooth. Boil up the rest of the juice, 1 tsp. sugar and orange zest. Bind with mixed starch, add cherries, remove from heat.
2
Grease six moulds (each containing approx. 160 ml) and sprinkle with sugar. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Chop the chocolate, melt with 40 g butter in a hot water bath and let it cool down for about 5 minutes.
3
Separate eggs. Beat all the egg whites until stiff, adding 50 g of sugar. Stir the egg yolks into the chocolate, then fold into the beaten egg white. Spread the mixture into the moulds. Bake in the oven for about 15 minutes. Dust with icing sugar and arrange with cherries. Serve with: sour cream (also available lactose-free).