Marzipan-soufflee with chocolate sauce

Name: Marzipan-soufflee with chocolate sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Eggs (size M); 30 g Marzipan raw mass; 25 g Butter or margarine; 25 g Flour; 1/8 l Milk; 25 g crushed almonds; 2 TABLESPOONS Almond liqueur; 40 g Sugar; 100 g Dark chocolate; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and sugar; 7-10 Tbsp candied rose petals

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Eggs (size M)
30 g Marzipan raw mass
25 g Butter or margarine
25 g Flour
1/8 l Milk
25 g crushed almonds
2 TABLESPOONS Almond liqueur
40 g Sugar
100 g Dark chocolate
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and sugar
7-10 Tbsp candied rose petals

Directions

1
Grease 4 soufflé tins (or cups of 250 ml) and sprinkle with sugar. Separate the eggs. Coarsely grate the marzipan and stir with 1 egg white until smooth. Melt the fat in a saucepan.
2
Stir in flour and add milk while stirring. Bring to the boil, boil for 1-2 minutes. Remove the pot from the heat and stir in the egg yolks one by one. Stir in marzipan mixture, almonds and liqueur.
3
Let the mixture cool down. Beat 2 egg whites and sugar until stiff and fold in carefully. Pour the soufflé mixture into the prepared moulds. Bake in the preheated oven in a water bath (electric oven: 200 °C/ gas: level 3) for 25-30 minutes.
4
In the meantime, chop the chocolate and melt it over a warm water bath. Remove the soufflés from the oven, turn them out of the moulds, decorate with chocolate in strips, dust with icing sugar and decorate with petals.