Chocolate Soufflé with Wasabi

Melt the butter and chocolate in a saucepan over a low temperature. Beat eggs and sugar with the whisk of the hand mixer in a metal bowl over the hot water bath until the volume has doubled. Slowly pour in the chocolate butter mixture and mix well. Mix the flour and wasabi powder and fold into the dough with a whisk.

Fill the mixture to about 1 finger's width below the rim of the silicone soufflé molds. Freeze the mass for approx. 3 hours.

Bake the frozen chocolate cakes in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 14 minutes. Then turn out and serve immediately warm.