Chocolate souffle with caramel sauce

Name: Chocolate souffle with caramel sauce
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 200 g Dark chocolate; 2 TABLESPOONS Butter; 6 Eggs (size M); 150 g Sugar; 1 (125 g) Becher Double cream; 1 pinch Salt; 7-10 Tbsp Fat and sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

200 g Dark chocolate
2 TABLESPOONS Butter
6 Eggs (size M)
150 g Sugar
1 (125 g) Becher Double cream
1 pinch Salt
7-10 Tbsp Fat and sugar

Directions

1
Chopping chocolate. Melt butter and chocolate while stirring at low heat and let it cool down. Separate eggs. Stir in egg yolks one by one. Beat the egg whites with the whisks of the hand mixer until stiff.
2
First fold 1/4 of the ice snow, then the remaining ice snow into the chocolate mixture. Divide the dough into 6 greased and sugar-scented moulds (150 ml each). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
3
Meanwhile, for the caramel sauce, heat the sugar and 2-3 tablespoons of water until the sugar has melted and caramelised to a beautiful golden colour. Stir in double cream and salt. Serve the finished soufflés hot with the caramel sauce.