The chocolate soufflé with its liquid center is a real soul warmer. Our dark fine cocoa chocolate 'Rausch Plantagen Costa Rica 84 %' is combined here with delicate butter to create an irresistible taste experience. Accompanied by a warm baked apple ragout, which is refined with caramelized apples and a spicy baked apple spice mix, this casserole offers pure indulgence for cosy autumn evenings.
Ingredients for the cake base:
240 g 'Rausch Plantagen Costa Rica 84 %'
240 g Butter
120 g Wheat flour Smooth
220 g Demerara sugar
8pieces Whole egg
4pieces Metal rings (diameter: 9 cm)
Baking paper
You will need for the baked apple ragout:
2 apples
100 g Demerara sugar
1 lemon
1tbsp baked apple spice mix
100 ml white wine
1tsp cold butter
Instructions:
Chocolate soufflé:
- First of all, the chocolate 'Rausch Plantagen Costa Rica 84 %' and melt the butter over a bain-marie.
- Add the wheat flour, Demerara sugar and whole egg. Heat the mixture to 40 °C.
- Pour the resulting mixture into prepared metal rings, place on a baking tray and chill in the fridge for 4-5 hours.
Apple ragout:
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Peel the apples, cut into small pieces and caramelize with Demerara sugar.
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Refine the caramelized apples with the baked apple spice mix, deglaze with white wine and boil down.
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Add the juice and zest of a lemon and reduce the sauce to the desired consistency.
Bake the chocolate soufflé:
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Preheat the oven to 180 °C fan oven.
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Spread the chocolate soufflé mixture in the prepared metal rings on a cold baking tray and bake for 7-9 minutes.
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Check with a toothpick or the tip of a knife to see if the casserole is baked on the sides but still liquid in the center.
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Carefully remove the casseroles from the metal rings and baking paper as soon as they have reached the desired consistency.
Serve:
Now refine the chocolate soufflés with the prepared baked apple ragout and then enjoy this delicacy with a liquid center!
