Fine chocolate soufflé
easy
45 mins
45 mins
Ingredients
- 75 g Dark chocolate coating
- 50 g Flour
- 1 TEASPOON Cocoa powder
- 3 Eggs (size M)
- 50 g soft butter
- 50 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 50 g Giottos (mini pastry balls)
- 150 g Schmand
- 150 ml Milk
- 1 package Dessert sauce "Vanilla flavor
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Giotto and Physalis
- 7-10 Tbsp Fat and sugar
Directions
- 1
Chop the chocolate coating, melt over a hot water bath, let it cool down a little. Mix flour and cocoa. Separate the eggs. Beat butter, sugar and chocolate coating with the whisk of the hand mixer until foamy. Gradually stir in the egg yolks.
- 2
Beat the egg whites until stiff, adding vanilla sugar and salt. Fold flour mixture and beaten egg white into the egg-butter cream. Fold in the giottos. Pour into greased and sugar-scented moulds (approx. 200 ml content). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Mix sour cream and milk with a whisk. Add sauce powder while stirring and stir vigorously for about 1 minute. Turn out the ramekins onto 4 plates, carefully turning over the soufflés. Dust with icing sugar.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Mix sour cream and milk with a whisk. Add sauce powder while stirring and stir vigorously for about 1 minute. Turn out the ramekins onto 4 plates, carefully turning over the soufflés. Dust with icing sugar. Serve immediately, decorated with vanilla sauce, giottos and physalis
Nutrition Facts
600 kcal
51 g
39 g
12 g
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