Chocolate Soufflé with Liquid Core and Homemade Egg Liqueur

Melt the boiling chocolate with butter in a water bath, stir well and set aside to cool. In the meantime, beat the eggs with the mixer until foamy and stir in the sugar well until a stable foam is formed. The chocolate and butter mixture must not be too hot (less than 50 degrees, best to try carefully with your finger!) While stirring the egg mixture. Finally fold in the flour, this can also be done carefully with the mixer.

Pour the mixture into small, ovenproof glasses. The jars can be filled to about 1 cm below the rim. Then the jars are placed in the freezer for about 6 hours. Of course, they can also be stored there for a longer period, in which case they can be covered with aluminum foil.

If necessary, place the frozen glass (without foil) in the preheated oven, medium rack, (180 degrees fan-assisted) and bake for about 15 minutes. The inside of the soufflé is still liquid if you take it out of the oven in good time and serve it immediately.

First beat the egg yolks and vanilla sugar until frothy, slowly stir in the powdered sugar and add the condensed milk. Now slowly stir in the rum (54%) (depending on how "alcoholic" you like the egg liqueur, it can be a little more). The whole thing is now slowly heated in a water bath. This works best when you put a smaller pot in a larger one. Stir it again and again. Until it is nice and thick, but it should not boil under any circumstances!

Fill the bottles still warm and do not fill them up completely, because the egg liqueur becomes even more solid when it cools and you often have to fill it up with milk or rum to get it out of the bottle again. Finally, arrange everything on a plate and garnish with fruit.