Chocolate Soufflé

Ingredients

• 60 g peeled almonds
• 80 g dark chocolate
• 60 g Butter
• 60 g raw cane sugar
• 6 Eggs
• 1 tbsp cocoa powder
• 1 tbsp instant coffee powder
• 1 tbsp orange juice
• 1 pinch salt
• 200 ml whipping cream
• butter (for the molds)
• 200 g fresh berries (e.g., currants, blueberries, blackberries)

Instructions

1. 1.

   Roast the almonds without fat in a non-stick pan over medium heat until golden yellow, let cool and finely grind. Chop the chocolate and melt it over a hot water bath.

2. 2.

   Beat the butter with 40 g sugar until creamy. Separate the eggs. Whisk the yolks, chocolate, cocoa powder, coffee powder, and juice into the butter cream gradually.

3. 3.

   Whip the egg whites with the pinch of salt and the remaining sugar to stiff peaks. Fold the meringue into the chocolate cream, sprinkle almonds on top and gently fold everything together with a spatula.

4. 4.

   Grease six soufflé molds or oven-safe cups with butter. Rinse the berries, wash them, and drain well in a sieve.

5. 5.

   Fill the molds with the chocolate batter and place them on a deep baking tray. Pour boiling water onto the tray so that the molds sit about two-thirds in the water bath.

6. 6.

   Bake the soufflés in a preheated oven at 200 °C (convection: 180 °C, gas: level 2) for about 25 minutes. Remove from the water bath and let rest for another 5 minutes. Serve with fresh berries.