Chocolate Soufflé with Liquid Core and Vanilla Ice Cream

Since the ice cream requires a longer preparation time, be sure to start it early enough (approx. 10-12 hours).

Cut the vanilla pods lengthways and carefully remove the vanilla pulp with a knife and then put the pods in a mixer with a heat function.

Add milk, sugar, cream, egg yolk and salt and stir for approx. 8 minutes at 90 ° C.

Pour the mixture into an aluminum or silicone can and cover with cling film.

Then let cool down completely and then place in the freezer for at least 10 hours.

Before serving, the can has to be in the refrigerator for about 15 minutes in order to thaw slowly.

Then use a knife to cut the ice cream mixture into cubes, put in the blender and stir until creamy.

Preheat the oven to 180 ° C top / bottom heat. Chop the chocolate a little and melt it with the butter in a saucepan over medium heat.

At the same time, stir the eggs, sugar and salt in a bowl until frothy. Then add the butter and chocolate mix and stir in.

Finally, slowly stir in the flour and distribute the dough in the molds. Then they wander into the oven for 13 minutes.

When the time has elapsed, prick the dough with a wooden stick and see whether the core is still liquid. If so, leave it in the oven for another minute.

Then place the porcelain molds on a plate, pour some powdered sugar over them and pour the ice cream on the plate.