Chocolate Souffle with Vanilla Sauce

Preheat the oven to 175 °C (convection oven) and place a rimmed baking tray on the bottom rack. Brush the soufflé dish or individual ramekins with softened butter and sprinkle with sugar.

Separate the eggs exactly. Beat the egg yolks with the sugar and soft butter with a whisk – or mixer – until creamy. Melt the chocolate with the Kirsch (or Grand Marnier) in a small pan at the lowest temperature – or in a bain-marie – and mix into the butter-sugar mixture.

First beat the egg whites to a creamy consistency, then add the sugar in small amounts to the egg whites, but at the same time continue beating until small peaks form when you pull out the whisk.

Carefully fold 1/3 of this egg white-sugar mixture into the egg-butter-chocolate mixture, then carefully fold in the remaining egg white. Fill the soufflé mixture 3/4 of the way up into the ramekins, smooth the surface and use kitchen roll to loosen the butter and sugar from the upper, inner edge of the ramekins (so that the soufflé can start to rise unhindered).

Put the molds in the oven on the tray, pour about 1 l of hot water into the tray and close the oven door on the spot. Bake the souffle for about 15-25 minutes, take it out of the oven and let it rest in the ramekins for about 5 minutes.

Then turn out onto a plate with the baked side up, sprinkle with powdered sugar and pour vanilla sauce over it.

For

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