Directions
- Preheat the oven to 200°C (400°F).
- Melt crushed chocolate with butter in a water bath.
- Separate the egg yolks from the egg whites.
- Whisk the egg whites with a little salt into a stiff foam.
- Mix yolks with sugar (at this stage you can add various flavor additives, e.g. liqueur).
- Combine chocolate with egg yolks, then gently add and mix the beaten egg whites.
- Prepare silicone or ceramic cups.
- Rub them with a little bit of butter and sprinkle the interior with cocoa powder.
- Pour the chocolate mixture into the moulds (about half way up the mould).
- Bake for 6-8 minutes.
- Blend the fruits with a bit of sugar and serve with hot soufflé.
Ingredients
200 g dark chocolate 70%
4 eggs
40 g butter
40 g sugar
140 g forest fruits such as raspberries and blackberries
pinch of sal
bitter cocoa
France
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