Chocolate Soufflé

Ingredients

• 70 g dark couverture chocolate
• 70 g soft butter
• 80 g sugar
• sugar (for the molds)
• 6 egg yolks
• 10 ml Stroh rum
• 6 egg whites
• 1 pinch salt
• 40 g ground almonds (lightly toasted without fat)
• butter (for the molds)
• 100 g dark couverture chocolate
• 50 g milk couverture chocolate
• 125 ml milk
• 100 g whipping cream
• 0.5 Vanilla pod
• 75 g soft butter
• 10 ml cognac (or Grand Marnier, to taste)

Instructions

1. 1.

   Melt the finely chopped couverture chocolate in a double boiler and let it cool to room temperature.

2. 2.

   Butter the molds, dust with sugar, and chill in the refrigerator.

3. 3.

   Beat the butter until fluffy, then gradually fold in the egg yolks, followed by the chocolate and Stroh rum.

4. 4.

   Whisk the egg whites with a pinch of salt and one-third of the sugar until soft peaks form, then gradually add the remaining sugar.

5. 5.

   Fold one third of the meringue into the chocolate mixture, then the rest, and finally the almonds.

6. 6.

   Line a deep baking tray with parchment paper and pour enough boiling water so that the 8 cm molds sit one-third in the water bath.

7. 7.

   Fill the molds three-quarters full with the soufflé batter.

8. 8.

   Place the soufflés in the water bath and bake at 250 °C for 20 minutes. Remove from the oven and let stand briefly.

9. 9.

   For the chocolate sauce, chop the couverture chocolates. Bring milk and sweet cream to a boil with the split vanilla pod, add the chocolate and stir until dissolved, then whisk in soft butter and fold the chocolate‑milk mixture into the butter while stirring. Optionally flavor the sauce with cognac or Grand Marnier and serve warm over the soufflés.