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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 | |
| 2,5 tsp tsp | Icing Sugar Icing Sugar | |
| 1 tsp tsp | Cardamom
Cardamom (Add more if required) | |
| 60 ml ml | Espresso Coffee Espresso Coffee |
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+ Create new shopping listChocolate Espresso Soufflé with Cardamom
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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.
