John Myers
Chocolate Soufflé with Cassis Ice Cream
The perfect chocolate soufflé with cassis ice cream recipe with a picture and simple step-by-step instructions.
For the chocolate soufflé:
- 200 g Dark chocolate
- 120 g Margarine
- 4 Eggs
- 100 g Raw cane sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 80 g Flour
- Orange zest from a fresh, untreated orange
For the ice cream:
* Without exact quantities, as it is a trade secret
- Cassis puree
- Coconut milk
- Lemon juice
- Water
- Raw cane sugar
- Inulin
- Locust bean gum
- Guar gum
- Acacia fiber
To decorate at will:
- Frozen raspberry
- Water
- Fresh raspberries
- Currants
- Blueberries
- Powdered sugar
- Mint
- Mix the sugar and eggs in a bowl until creamy, then add the vanilla sugar and a pinch of salt and continue mixing. Meanwhile, melt the dark chocolate with the margarine in a saucepan and then mix the melted mass with the creamy sugar-egg mixture. Now the flour can be added and stirred further. If you like, you can take a fresh orange and rub some orange peel into the dough.
- Grease the muffin tins well and then bake for about 13 minutes at 220 ° C on top and bottom heat.
- To serve, place the chocolate soufflé on the plate, decorate with currants, blueberries and fresh raspberries. Optionally, a few frozen raspberries can be mixed with water beforehand so that you can still draw nice raspberry lines on the plate. Then sprinkle powdered sugar over the plate and only then serve a scoop of cassis ice cream on the plate and decorate the chocolate soufflé with a mint leaf.
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