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Ingredients
Chocolate Souffle
- For the souffle
- 60 grams Dark couverture chocolate
- 25 grams softened butter
- 3 egg yolks
- 3 egg whites
- 2 Tbsps sugar
- 4 Soufflé dishes ( buttered and sprinkled with sugar)
- For the banana
- 1 Banana
- 1 Tbsp honey
- 1 Tbsp butter
- 2 centiliters Coconut liqueur
- In addition
- mint (for garnishing)
For banana: warm up 1 tablespoon of honey. Peel banana and cut into approximately 4 mm (approximately 1/5 inch) thin diagonal slices, swirl in honey. Add butter and coconut liqueur. Set aside. For the pear sauce: peel pear and core, cut into small cubes. Combine with 2 tablespoons of water and honey and cook until soft. Puree and strain tthrough a sieve. Blanch mint briefly, rinse with cold water and add to pear sauce, puree again.
For the souffle: melt chopped chocolate in a metal bowl over hot water bath, then add butter. Whisk egg yolks and add to chocolate. Beat egg whites and sugar until stiff and fold into the mixture. Pour batter into the forms (up to 3/4) and bake in prehearted oven at 180°C (approximately 350°F) for about 15-20 minutes. Place souffle onto plates, garnish with mint and serve with banana and pear sauce.