Melt the butter in the pan. Beat the sugar and egg yolks until creamy. Beat egg whites and sugar until stiff. Coarsely grind the couverture and almonds and place in a bowl. Also grind the sponge cake, but this time finely and also add to the bowl with the cocoa and coffee. Then add the coffee liqueur, the melted butter, the creamy beaten egg yolk and mix everything together. Carefully fold in the egg whites.
Pour 2/3 into buttered and sugared molds and press a piece of chocolate into the middle of the filled mass. Bake in a water bath (pan with water) in the oven at 160-180 ° C for about 20 minutes.
Peel and quarter the apples, remove the core and cut into small pieces. Caramelize the sugar in a saucepan, deglaze with wine and add the spices. Bring to the boil, add the apples to the pot and simmer over low heat.
If the apples are soft, but the stock is not yet creamy enough, simply take the apples out briefly, reduce the stock and then add it again.
Serving:
The soufflé can be served in the form or turned onto a plate, serve with the vanilla apples or put directly under the soufflé.
Ingredients
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