Chocolate Soufflé with Punch Cherries

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	12 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the soufflé:

To garnish:

Powdered sugar and / or orange wedges
1 orange (s), untreated

For the compote:

1 glass cherry (s), approx. 720 ml
1 packet vanilla sugar
1 packet vanilla pudding powder or vanilla sauce powder for 500 ml milk
Spice (s), Christmas
220 ml red wine or cherry punch

Instructions

First start with the chocolate soufflé. For this purpose, the molds are greased with the butter and dusted with the flour.
Beat eggs, egg yolks and sugar in a bowl until frothy. The volume of the egg mass should increase significantly and the sugar should dissolve. We don`t need the egg white, it`s best used to make meringue. When it comes to chocolate, I like to use high-quality dark chocolate with an orange flavor, which gives the soufflé a special touch.
Melt the chocolate over a double boiler. Then fold in the butter and let cool down a little. Add some of the chocolate and butter mixture to the egg mixture to temper it. Otherwise the eggs could curdle. Then carefully stir in the rest of the chocolate. If you like, you can add spices at the point, whereby the orange flavor in the chocolate is enough for us. Sift the flour and fold in as briefly as possible.
Fill the molds 2/3 full with the mixture. Depending on the size of the molds you get 4 or 6 pieces, I always get 6 out with the crème brulée molds. Put the molds in the freezer overnight.
The punch cherries are prepared on the day you need the soufflé. Because they taste best when freshly made warm.
Preheat the oven to 175 ° C fan oven.
Bake the soufflé straight from the freezer, not defrosted, in the oven for 13 minutes. You are done when the surface is no longer shiny. They are then still slightly liquid inside.
In the meantime, wash the orange with hot water and rub dry. Peel the peel thinly in a spiral. Drain the cherries well in a sieve, collecting the juice. Fill up the juice with the red wine and possibly water to 1/2 liter. Mix the vanilla powder with the vanilla sugar and a little cherry juice. Bring the remaining liquid to the boil with a little Christmas seasoning. We always use cinnamon, speculoos, ground cardamom, cloves, star anise and a little orange juice or orange peel. Stir in the mixed pudding or sauce powder and simmer until it starts to thicken. Add the cherries and fillet the untreated orange.
Now it can be served. Prepare the plates for this and dust with powdered sugar. Place two orange wedges on the edge of each plate. When the soufflé is ready, carefully turn it out onto the plate. Spread the punch cherries around it and finally drape the orange peel on top.
I think the recipe leaves a lot of freedom and is easy to vary so that it fits everyone.

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