Soufflé with Caramelized Oranges

Souffle

• Brush the soufflé tins with butter and sprinkle with sugar until the edge and bottom are completely covered. Knead a flour butter from the butter and flour and divide it into small pieces. Bring the chocolate and cocoa powder to the boil with the milk. Add the flour butter pieces to the boiling chocolate milk, stirring constantly, until a homogeneous mass is formed. Remove the mixture from the fire and stir in 1 egg white. Stir the soufflé mixture quickly and vigorously until smooth.

• Let the mixture cool down until it is lukewarm. Add the egg yolks one after the other and stir until the mixture is smooth and creamy again. Put the sugar and egg white together in a bowl (do not pour in, but add all the sugar to the egg white). Beat both to stiff, creamy egg whites.

• Carefully stir a quarter of the egg whisk into the mixture. Slowly stir in the rest of the egg whites with a wooden spoon. Pour the soufflé mixture into the prepared tins up to approx. 1 cm below the rim. Place the molds in a 80 ° C water bath (the molds should be halfway in the water) and cook in an oven preheated to 200 ° C (top and bottom heat is best) for about 20 minutes.

Oranges

• Peel the oranges and cut out the fillets. Squeeze out the remaining oranges with your fingers - collect the juice. Caramelize the sugar in the pan, add the butter and stir. Simmer briefly until the sugar has completely dissolved. Add juice and possibly a dash of liqueur. Bring to the boil briefly while stirring. Carefully toss the orange fillets in the sauce.

• Carefully remove the soufflé from the water bath and place on a plate. Place the orange fillets on top as a garnish and top with a small sprig of mint. If you like, you can also serve a scoop of vanilla ice cream with it.