CHOCOLATE SOUFFLÉ BISCUIT
Ingredients
Ganache filling:
1/2 bar dark chocolate
100 ml liquid cream
30g golden raisins
30g dark raisins
100 ml strong coffee
1 large lemon peel
10 g crushed pistachios
Soufflé:
10g melted butter
1/2 bar dark chocolate
1 tablespoon sugar
2 egg whites
1 teaspoon sugar
For 2 people
7min Cook
The ganache filling
- Soak the lemon peel and raisins in the very hot coffee for one hour so that they absorb the liquid.
- Break the chocolate into pieces and melt it slowly on the induction zone (on the lowest cooking position) or in a bain-marie.
- Bring the cream to a boil and add it to the chocolate. Mix well.
- Drain the raisins and add them to the ganache mixture along with the crushed pistachios.
- Add one tablespoon of coffee to the mixture.
Soufflé
- Grease the base of the ramekins with melted butter and sugar. Shake to get rid of any excess mixture.
- Melt the chocolate on the induction zone (on the lowest cooking position) or in a bain-marie.
- For one minute, vigorously mix the egg yolks with the sugar and the melted chocolate before mixing again.
- Beat the egg whites into peaks, taking care not to overbeat, and add a pinch of sugar.
- Gently mix the egg whites with the chocolate mixture, and pour the mix into the ramekins. Make the mixture even using a spatula.
- Place in the oven at 200°C for around 7 minutes
