Big on Quality, Lidl on Price
Chocolate Espresso Soufflé with Cardamom

The recipe was added to the favourites.

Show favourites

The recipe was removed from the favourites.

Show favourites

An error occurred. Please try again.


100 g g Dark Chocolates Dark Chocolate
100 g g Butter Butter
3 large large Eggs Egg
100 g g Sugar Sugar
1 pinches pinch Salt Salt
60 g g Flour Flour
1 Baking Powder Baking Powder
2 tsp tsp Cocoa Powder Cocoa Powder
250 g g Raspberry Raspberry
2 tsp tsp Icing Sugar Icing Sugar
1 tsp tsp Cardamom Cardamom
(Add more if required)
60 ml ml Espresso Coffee Espresso Coffee

Chocolate Espresso Soufflé with Cardamom

This recipe was liked

This recipe was disliked

An error occurred. Please try again.

50 min


  1. Chop the chocolate and melt with a diced butter over a hot water bath. Remove and allow to cool slightly. Beat eggs together with sugar and salt for 2-3 minutes, until thick and light. Add chocolate mixture slowly and stir. add flour, baking powder, cocoa and 1/2 teaspoon of cardamom together with the Espresso mixture.
  2. Fill the mixture into 6 greased ovenproof dishes (150-200 ml). Bake soufflés in a pre-heated oven at 175 ° C for 15-18 minutes. Remove and leave to cool for 5 minutes. Add powdered sugar, remaining cardamom and mix over the soufflés. Serve with raspberries.


Fat23 g Carbonhydrates37 g Protein7 g kCal393 Kilojoule1643