Chocolate Spice Souffle
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the souffles
- 80 grams dark Couverture
- 70 grams butter
- 40 grams powdered sugar
- 1 pinch salt
- ½ tsp ground Vanilla
- 4 egg yolks
- 80 grams Gingerbread
- 20 grams finely ground Hazelnuts
- 1 tsp Ground cinnamon
- 1 tsp Gingerbread spice
- 1 pinch Ground clove
- 3 egg whites
- 60 grams sugar
- For preparing
- 125 grams Whipped cream
- 1 tsp powdered sugar
- 40 milliliters Rum
- 4 Soufflé dishes (6-7 cm or 2 1/5 inch in diameter)
- butter
Preparation steps
1.
Crust chocolate and melt over a double boiler. Beat butter, powdered sugar, salt and vanilla until frothy. Gradually add yolk and stir in melted chocolate. Crush gingerbread and fold into mixture with ground nuts and spices. Beat egg whites and sugar until stiff and carefully fold into mixture.
Grease soufflé dishes (or cups) and dust with sugar. Pour mixture into dishes, then place dishes in a baking dish and pour in boiling water up to half the height of the dishes. Bake in an oven preheated to 250°C (approximately 475°F) for 20 minutes.
2.
Beat cream and powdered sugar until stiff, then stir in rum. Remove soufflés from oven and serve with whipped cream.
