Small Nut Coffee Soufflé

Ingredients

• butter (for the ramekins)
• Semmelbrösel (breadcrumbs for the ramekins)
• 50 g whole hazelnuts
• 30 g Butter
• 100 g sugar
• 2 eggs (separated)
• 0.5 untreated orange zest
• 30 g grated espresso chocolate
• 1 tsp instant coffee powder
• 50 g breadcrumbs
• 1 tbsp rum
• 50 ml whipping cream (at least 30% fat content)
• 2 tbsp lingonberry jam

Instructions

1. 1.

   Preheat the oven to 180°C (top and bottom heat). Grease six to eight ramekins well with butter and dust them with breadcrumbs. Roast the hazelnuts in a dry pan, grate off as much of the shell as possible, let cool, then finely grind.

2. 2.

   Cream the butter, gradually whisk in the sugar, yolks, orange zest, chocolate, and coffee powder, then fold in the nuts, breadcrumbs and rum. Beat the egg whites to stiff peaks and gently fold them into the mixture.

3. 3.

   Fill the ramekins almost 1 cm below the rim, place on a baking sheet, and bake in the center of the oven for about 25 minutes until golden yellow. Lightly whip the cream. Serve each soufflé with a dollop of whipped cream and a dab of lingonberry jam immediately.