Between the pages of our original recipe books from the last century, we found a calendar page from December 3, 1933. At that time, a chocolate casserole was recommended as a dessert for lunch. We were inspired by this. Have fun baking it.
Recipe for 2-4 people
Preparation time: approx. 50 minutes, including 30 minutes baking time
Utensils required: Casserole dish
Ingredients Chocolate soufflé:
160 ml milk
160 ml cream
100 g fine cocoa chocolate 'Rausch Plantagen Peru 60%', chopped
110 g butter
110 g brown sugar
160 g flour
2 tbsp fine cocoa powder
1.5 tsp baking powder
Also powdered sugar for decorating
Ingredients for the chocolate sauce:
3 tbsp fine flavor cocoa powder
65 g brown sugar
300 ml boiling water
Preparation:
- Preheat the oven to 180°C.
- Mix the milk and cream and bring to the boil, then pour over the chopped fine cocoa chocolate and mix well.
- Beat the butter with the brown sugar until fluffy.
- Mix the flour with the 2 tablespoons of fine cocoa powder and the baking powder. Add to the butter and sugar mixture, alternating with the fine cocoa and chocolate milk. Then pour into a baking dish.
- Mix the remaining cocoa powder and sugar. Pour over the boiling water and pour evenly over the chocolate mixture in the baking dish.
- Do not stir!
- Place the baking dish in the oven at 180°C and bake for approx. 30 minutes.
- Finally, sprinkle with powdered sugar and serve warm.
Tip:
The chocolate soufflé will continue to rise after baking. If you want a liquid center, take it out of the oven a little earlier.
