Chocolate casserole in a strudel basket

Ingredients for 8 servings:

• 4 strudel sheets
• 20 g butter, liquid
• Breadcrumbs
• Butter for greasing
• 120 g chocolate coating (whole milk)
• 3 eggs
• 60 g sugar
• 60 g mascarpone
• 1 ½ tsp Amaretto
• 8 g starch flour
• 9 tbsp whipped cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

A hit at every party

To make the strudel baskets, spread the melted butter on two strudel sheets, sprinkle with breadcrumbs, and place the other strudel sheet on top, ensuring they stick together. Grease 8 coffee cups. Cut the two strudel sheets into quarters to create 8 equal-sized rectangles and press them into the coffee cups. Shape the baskets as desired. Bake in a preheated oven at 180°C (fan setting) for about 7 minutes. To make the chocolate soufflé, separate the eggs and beat the egg whites until stiff. Whisk the egg yolks, sugar, and Amaretto until frothy. Melt the chocolate coating over steam. Then stir the chocolate coating, mascarpone, and cornstarch into the egg yolk mixture. Finally, whip the cream until stiff and carefully fold it into the mixture along with the beaten egg whites. Pour the chocolate mixture into the strudel baskets. Bake in the preheated oven for another 35 minutes. Then let it cool and carefully remove the strudel baskets from the coffee cups. Tip: Serve with strawberry sauce.