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🍰 Chocolate Espresso Soufflé with Cardamom

366 kcal · 30 min · 4 servings

Ingredients

• Chocolate, dark 80 g
• Butter 80 g
• Coffee, instant 1 tbsp
• Water 50 ml
• Wheat flour, Type 405 50 g
• Baking powder 1 tsp
• Cocoa powder 2 tsp
• Cardamom, ground 0.5 tsp
• Eggs 3 pcs
• Sugar 80 g
• Salt pinch
• Raspberries, fresh 200 g
• Icing sugar 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Chop the chocolate into small pieces.
3. 3. Bring about 500 milliliters of water to a boil in a pot.
4. 4. Place the chocolate pieces and the butter in a metal bowl.
5. 5. Place the bowl over the pot with the hot water, ensuring it does not touch the bottom of the pot.
6. 6. Melt the chocolate and butter in a bain-marie until liquid.
7. 7. Dissolve the coffee in 50 milliliters of hot water.
8. 8. Mix flour, baking powder, cocoa, and cardamom in a separate bowl.
9. 9. Beat the eggs with sugar and salt in a large bowl using a hand mixer until frothy.
10. 10. Stir the melted chocolate into the egg mixture in a thin stream.
11. 11. Sift the flour mixture over the batter and gently fold it in.
12. 12. Grease four ovenproof molds with a capacity of 150 to 200 milliliters.
13. 13. Fill the batter evenly into the prepared molds.
14. 14. Bake the soufflés in the oven for about 16 minutes.
15. 15. Let the soufflés cool down briefly after baking.
16. 16. Wash the raspberries thoroughly and remove any damaged berries if necessary.
17. 17. Mix powdered sugar with cardamom in a small bowl.
18. 18. Sprinkle the spice mixture over the cooled soufflés.
19. 19. Decorate the soufflés with the fresh raspberries.
20. 20. Serve the dessert immediately and enjoy.

Nutrition per serving

• kcal: 366
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 37 g