CHOCOLATE SOUFFLÉ WITH LIQUID CENTER

The chocolate soufflé with its liquid center is a real soul warmer. Our dark single-origin chocolate 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 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:

1. First of all, the chocolate Costa Rica 84 % and melt the butter over a bain-marie.
2. Add the wheat flour, Demerara sugar and whole egg. Heat the mixture to 40 °C.
3. Pour the resulting mixture into prepared metal rings, place on a baking tray and chill in the fridge for 4-5 hours.

Apple ragout:

1. Peel the apples, cut into small pieces and caramelize with Demerara sugar.

2. Refine the caramelized apples with the baked apple spice mix, deglaze with white wine and boil down.

3. Add the juice and zest of a lemon and reduce the sauce to the desired consistency.

Bake the chocolate soufflé:

1. Preheat the oven to 180 °C fan oven.

2. Spread the chocolate soufflé mixture in the prepared metal rings on a cold baking tray and bake for 7-9 minutes.

3. 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.

4. 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!