Summary

Ingredients

• 75 g couverture, (dark)
• 50 grams flour
• 1 teaspoon cocoa powder
• 3 egg (s)
• 50 g butter, soft
• 50 grams sugar
• 1 packet vanilla sugar
• 12 sweets, (Giotto balls)
• some powdered sugar
• salt
• Physalis

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Instructions

1. Grease 4 ovenproof molds (approx. 200 ml each) and sprinkle with sugar.
2. Melt the couverture in a hot water bath. Mix the flour and cocoa. Separate eggs. Mix the butter, sugar, vanilla sugar and couverture with the whisk until frothy. First stir in the egg yolks one at a time, then briefly stir in the flour mixture.
3. Beat the egg white and a pinch of salt until stiff and fold in.
4. Pour the dough into the molds and press 3 Giotto balls into each.
5. Bake in a preheated oven at 175 degrees for 20-25 minutes. Carefully turn the soufflés out onto the dessert plate. Dust with powdered sugar. If necessary, decorate with the rest of the Giotto balls and physalis.
6. Vanilla cream tastes good with it!