Chocolate & amp; Jaffa Soufflé with chocolate cream

Ingredients for Chocolate & amp; Jaffa Soufflé with chocolate cream

Instructions for Chocolate & amp; Jaffa Soufflé with chocolate cream

To prepare the Chocolate & amp; Jaffa Soufflé with chocolate cream recipe, please follow these instructions:

Preheat the oven to 200 ° C. Melt the chocolate, then add the egg yolks until the mixture is thick and well mixed.
Whip egg whites and gradually add sugar until it takes shape and becomes staple. Mix 1/3 of the marlin in the chocolate mix until the mixture is loosened. Add now 2/3 of marengsen and gently fold the mixture until well mixed.
Now the frame kins have to be clarified. Brush the butter on top of the frame kegs (the soup grows right up the frame). Put a spoonful of sugar in the frame and roll sugar around by tilting the frame, side to side, back and forth, evenly apply on the sides. This is done on all frames.
Pour the mixture into the frame boxes, fill them only half.

Cut oranges in both dishes and put them in a pan, chop them in sugar and pour a tap of water. Bring the oranges into the boil and let it cool for about 3 minutes. Then it should be boiled again and then it should cool off. Take the peel off and season the candied oranges in the tern. Then place a small amount in the half-filled soufflé. Fill the rest of the Souffle mixture into the Ramekines. NOTE They should not be filled up to the edge.

Bagetid is approx. 8 minutes until the soufflé has risen high. Whip the cream of whipped cream and put the cracked chocolate in. Dust soufflén with flour and server :)

tips:
Tip: - Do not mix on the sides of Ramekin, this causes the soufflé to burn and is unable to rise. - Use a good oven - Do not over the whipped cream, it may be a little wet - The sides should be crisp and inside the batter - Open in the middle of the Soufflén and drop a spoonful of whipped cream mixture into Serve hot!