Summary

Ingredients

Ingredients for the chocolate soufflé:

• 200 g dark chocolate
• 120 g mararine
• 4 egg (s)
• 100 g raw cane suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 80 grams flour
• 1 orange (s), untreated, rubbed off
• Fat for the molds
• Ice cream (cassis ice cream) *

Ingredients for the garnish:

• raspberries, TK
• some water
• raspberries, fresh
• n.B currants, fresh
• blueberries, fresh
• powdered sugar
• Mint

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Instructions

1. For the soufflé, mix the sugar and eggs in a bowl until creamy, then add the vanilla sugar and a pinch of salt and continue mixing. Meanwhile, melt the dark chocolate with the margarine in a saucepan and then mix it with the creamy sugar-egg mixture. Now add the flour and continue to stir. Rub some orange peel into the dough, depending on your taste.
2. Grease the muffin tins well and pour in the batter. Bake for about 13 minutes at 220 ° C on top / bottom heat.
3. To serve, place the chocolate soufflé on the plate and decorate with currants, blueberries and fresh raspberries. Optionally, a few frozen raspberries can be mixed with water beforehand so that you can still draw nice raspberry lines on the plate.
4. Then sprinkle powdered sugar over the plate and then arrange a scoop of cassis ice cream on the plate and decorate the chocolate soufflé with a mint leaf.
5. * The exact quantities and preparation for the cassis ice cream are subject to trade secrets. We ask for your understanding that these are not specified. Alternatively, you can use purchased or homemade cassis ice cream.
6. Rebecca prepared this recipe as a dessert on the program “The Perfect Dinner” - Day 1 of Sustainability Week on Monday, September 7th, 2020.