Preparation
- 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.
