Hazelnut Souffle

For the chestnuts: Cut crosswise on chestnuts and cook in boiling salted water for about 20 minutes. Drain, rinse thoroughly and peel.

For the orange sauce: Peel oranges thoroughly with a sharp knife and separate out sections along inner skins. Squeeze and reserve juice. Mix cornstarch with 2 tablespoons of cold water.

Boil orange juice with honey and spices for 3 minutes. Pour through a sieve and then return to pot. Stir in cornstarch, boil and thicken. Pour orange sauce over orange segments and infuse.

For the glazed chestnuts: Melt sugar in a pan. Add half of the cooked chestnuts, toss and deglaze with 2 tablespoons of orange juice. Remove pan from heat, add butter and Amaretto, stir well and set aside.

For the souffle: Chop chocolate and melt over a bowl of hot water. Separate the eggs. Mix remaining hazelnuts with 2-3 tablespoons of cream and puree in a blender. Grease ramekins with butter and sprinkle with breadcrumbs

Whip butter with vanilla sugar and orange peel until fluffy and stir in melted chocolate and yolks. Beat egg whites with sugar until stiff. Combine ground almonds, chestnut puree and biscuit crumbs. Stir into the chocolate-egg mixture and fold in egg whites. Spoon soufflé mixture into ramekins and place in a large baking dish. Place into a preheated oven at 180°C (approximately 350°F). Pour hot water into baking dish so that it comes halfway up the ramekin height. Bake for approximately 30 minutes.