Marzipan Souffle with Chocolate Drizzle

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Marzipan Souffle with Chocolate Drizzle
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Health Score:
4,7 / 10
45 min.
ready in 1 hr 10 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein7.93 g(8 %)
Fat27.94 g(24 %)
Carbohydrates42.59 g(28 %)
Sugar added11.05 g(44 %)
Roughage0.09 g(0 %)
Vitamin A225.44 mg(28,180 %)
Vitamin D1.43 μg(7 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.31 mg(28 %)
Niacin1 mg(8 %)
Vitamin B₆0.04 mg(3 %)
Folate22.01 μg(7 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.91 μg(30 %)
Vitamin C0.36 mg(0 %)
Potassium298.88 mg(7 %)
Calcium123.51 mg(12 %)
Magnesium59.05 mg(20 %)
Iron2.71 mg(18 %)
Iodine49.98 μg(25 %)
Zinc1.14 mg(14 %)
Saturated fatty acids15.51 g
Cholesterol133.6 mg


butter (for molds)
sugar (for molds)
2 eggs
20 grams Marzipan
20 grams Pastry flour
20 grams butter
100 milliliters milk
2 grams ground almonds
1 tablespoon Amaretto
50 grams Amarena cherry
30 grams sugar
80 grams Dark chocolate
100 milliliters Whipped cream
½ Vanilla bean (mark)
1 teaspoon honey
powdered sugar (for dusting)
4 scoops Vanilla ice cream
How healthy are the main ingredients?
Whipped creamsugarhoneyalmondsugaregg

Preparation steps


Butter four ramekins, sprinkle with sugar and refrigerate. Separate the eggs. Grate the marzipan coarsely and stir with 1 egg white until smooth. Knead the flour with the butter until well combined. Ina  suacepan, bring the milk to a boil. One at a time, add the flour-butter in walnut-size pieces stirring all the while. Cook, stirring until thickened. Remove from heat and one at a time, vigorously stir in  the 3 egg yolks. Transfer to a bowl and stir in the marzipan mixture, almonds and liqueur. Let cool.


Preheat the oven to 200°C (approximately 390°F).


Drain the cherries well. Beat the remaining 2 egg whites with 1 pinch of salt until stiff. Gradually add the sugar, beating until it is dissolved. Gently fold the whites into the marzipan. Spread half the mixture into the ramekins, put the cherries on top and cover with the remaining  mixture. Line a roasting pan with a kitchen towel, place the ramekins in the pan with hot water to come halfway up the sides of the ramekins. Bake until set, 20-25 minutes. Serve immediately.


Coarsely chop the chocolate. Split the half vanilla bean lengthwise and scrape the seeds into a saucepan along with the cream and honey and bring to a boil. Add the chocolate and stir until melted. Drizzle a little of the chocolate in a decorative fashion onto 4 dessert plates. Carefully remove the soufflés from the ramekins and set them on top of the plates. Drizzle the chocolate over, dust  with powdered sugar and serve if desired with a scoop of vanilla ice cream.