Gluten-free chocolate souffle with raspberry sauce
Dough
- 200 g Chocolate 70% Liana
- 140 g of butter
- 4 eggs (size L)
- 60 g Universal mix Liana
- 80 g granulated sugar
Filling
- 200 g of frozen raspberries
- 1 tbsp granulated sugar
- 1 bag Vanillin sugar Liana
Next we need
- powdered sugar for sprinkling
- ceramic molds
1. Grease the ceramic molds with butter. Melt the chocolate and butter in a water bath or in the microwave. Mix thoroughly and leave to cool slightly, stirring occasionally.
2. Add the melted chocolate mixture to the beaten eggs and sugar and mix by hand. At the end, we mix the Universal mix.
3. Pour the dough into the prepared molds. Place on a baking tray and bake for 7-10 minutes at 200°C depending on the type of oven. We carefully monitor the baking process! The souffle is ready when the dough comes away from the sides of the molds and the top is slightly crispy. It is important that only the surface of the cake is baked and the inside remains "raw".
4. Let the finished souffle stand on the kitchen counter for a minute and then carefully turn it out onto a plate. Serve with frozen raspberries, which we boil with sugar.
A good tip:
We prepare the classic version with wheat flour by substituting Universal mix Liana for 60 g of plain flour.
Dough
- 200 g Chocolate 70% Liana
- 140 g of butter
- 4 eggs (size L)
- 60 g Universal mix Liana
- 80 g granulated sugar
Filling
- 200 g of frozen raspberries
- 1 tbsp granulated sugar
- 1 bag Vanillin sugar Liana
Next we need
- powdered sugar for sprinkling
- ceramic molds
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