Airy light chocolate soufflé with pomegranate seeds

Ingredients for 4 Servings

  • 2 eggs
  • 2 egg yolks
  • 80 g sugar
  • 80 g flour
  • 100 g chocolate coating or dark chocolate
  • 100 g butter

Preparation

  1. Beat the eggs, egg yolks and sugar into a foam.
  2. Melt the chocolate coating over the water bath, add the butter, stir until dissolved.
  3. Carefully lift the chocolate/butter mass below the egg foam, sift the flour and also fold in.
  4. Fill greased moulds to one-third and store overnight in the freezer.
  5. Shortly before serving, the soufflés are baked for 12 minutes in a pre-heated oven (180 °C circulation).
  6. During this time, remove the pomegranate seeds.
Airy light chocolate soufflé with pomegranate seeds