Easy Chocolate Soufflé with Red Wine Mulberry Sauce
Ingredients
- 3 tablespoon butter
- 3 tablespoon cocoa powder
- 90 grams Dark Chocolate I used Honest Chocolates 70% Dark
- Seeds from one vanilla pod
- Pinch Cream of tartar
- 2 tablespoon sugar
- 2 eggs seperated
- 3 tablespoon Backsberg Mulberry Preserve
- ½ cup Backsberg Merlot
Instructions
- Grease the ramekins using 1 tablespoon butter, then coat them with the cocoa powder.
- Place the remaining butter and dark chocolate in a microwavable bowl and microwave until melted, stirring every 30 seconds.
- Add the vanilla seeds and egg yolks while whisking continuously.
- In a stand mixer with a whisk attachment, beat the egg whites, sugar and cream of tartar until stiff peaks have formed.
- Fold the egg whites into the chocolate mixture and divide the mixture between 2-3 ramekins.
- Bake for 20 minutes
- Meanwhile, place the Backsberg merlot and mulberry preserve in a small saucepan over medium heat and allow to simmer for at least 5 minutes.
- Remove the soufflés from the oven and serve immediately with the red wine mulberry sauce.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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