Souffle with Wine Sauce
- For Souffle
- butter (for ramekins)
- Pastry flour (for ramekins)
- 50 grams Gingerbread
- 50 grams white Couverture
- 50 grams softened butter
- 3 eggs
- 50 grams sugar
- 1 tablespoon Pastry flour
- 1 generous pinch Ground cinnamon
- 1 generous pinch Cardamom
- 1 generous pinch Star anise (ground)
For the souffle: butter four souffle ramekins and sprinkle with flour.
Grind gingerbread in a food processor finely. Chop chocolate coarsely and melt in a bowl over hot water bath, cool slightly. Whisk butter into chocolate.
Separate eggs. Whisk egg yolks with half of sugar in a bowl over a hot water bath until creamy. Remove from heat, cool slightly and add to chocolate butter. Beat egg whites with remaining sugar until stiff, fold into chocolate mixture. Add flour, gingerbread crumbs, cinnamon, star anise and cardamom to the mixture and pour batter into ramekins. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes.
For the sauce: whisk egg yolks with vanilla sugar and sugar over a hot water bath on medium heat. Add red wine and port wine and whisk until sauce is creamy and airy.
Pour sauce on plates, carefully remove souffles from the ramekins and place on top of sauce. Dust with powdered sugar and serve immediately.