70 g butter
2 tbsp chocolate liqueur
15 g cocoa
100 g dark chocolate
4 piece eggs
50 g flour
1 tsp ground cinnamon
200 ml milk
75 g raw cane sugar
1 pinch salt
30 g sugar
Melt a little butter.
Brush the ramekins with the melted butter and sprinkle with sugar.
Chill the ramekins until needed.
Ingredients
20 g butter, 30 g sugar
Heat the milk and cinnamon in one pan and the butter in another. Add the flour to the butter and cook gently.
Gradually add the hot cinnamon milk into the roux, stirring it quickly.
Ingredients
200 ml milk, 1 tsp ground cinnamon, 50 g butter, 50 g flour
Remove the mixture from the hob and transfer it into a mixing bowl.
Chop the chocolate into small pieces. Add the liqueur and chocolate to the mixture and stir until smooth.
Ingredients
100 g dark chocolate, 2 tbsp chocolate liqueur
Separate the eggs and put the egg yolks in a bowl.
Beat the egg whites with the sugar and salt to form stiff peaks.
Ingredients
4 piece eggs, 1 pinch salt, 75 g raw cane sugar
Gradually stir the egg yolks into the chocolate mixture.
Fold the beaten egg whites into the chocolate mixture in 2 or 3 batches.
Preheat the BORA X BO to 170 °C / 40%.
Transfer the soufflé mixture into the prepped ramekins, filling them to just below the rim.
As soon as the BORA X BO has heated up, place them on the bottom shelf.
Bake the soufflés for 12 to 15 minutes.
Remove the soufflés from the oven, dust with cocoa powder and serve immediately.
Ingredients
15 g cocoa
556.75
13.16 g
31.50 g
55.65 g
