Chocolate Soufflé with Cassis Ice Cream

5 from 4 votes
Prep Time 20 mins
Cook Time 13 mins
Total Time 33 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 498 kcal


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.


    Serving: 100gCalories: 498kcalCarbohydrates: 50.6gProtein: 4.8gFat: 30.9g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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