Chocolate Souffle with Liquid Core and Marinated Berries

Preheat oven to 200°C. Cream butter and powdered sugar, gradually add egg yolks. Soften the chocolate in a bain-marie and beat the egg whites with granulated sugar until stiff. Then mix all ingredients. Fold in egg white whites at the end.Grease the molds with melted butter and fill with granulated sugar sprinkled on top. In the center of the filled mold put a piece of frozen chocolate. Important that it is exactly in the center.Bake. Duration: depending on the size of the molds about 20 minutes.For the chocolate sauce, boil the cream, cut the chocolate into small pieces and add. Then stir until smooth.The sauce should no longer boil, otherwise it becomes crumbly.Chocolate souffle arrange on preheated plates and serve with the sauce and berries.

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