The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
0:50
min
(3)
Method
- 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.
- 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.
