|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|
Chocolate Espresso Soufflé with Cardamom
- 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.