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Chocolate Espresso Soufflé with Cardamom

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Ingredients

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

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50 min
(3)

Method

  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.

Diet

Fat23 g Carbonhydrates37 g Protein7 g kCal393 Kilojoule1643