Schokokuchen Recipe
Hazelnut chocolate soufflé with chocolate sauce, raspberry sauce & toasted hazelnuts
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Ingredients
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For the Hazelnut Chocolate Soufflé
For the Chocolate Sauce
For the Raspberry Sauce
For Garnish
Method
For the Hazelnut Chocolate Soufflé
- 1
Melt Chocolate and Butter
Preheat the oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth.
- 2
Whisk Egg Mixture
In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and a pinch of salt until the mixture is light and fluffy.
- 3
Combine Mixtures
Once the chocolate mixture has cooled slightly, carefully fold it into the egg mixture. Gradually add the finely ground hazelnuts, mixing gently until just combined.
- 4
Bake the Soufflés
Pour the mixture into greased ramekins, filling them about 3/4 full. Place the ramekins on a baking tray and bake for 12-15 minutes until puffed and set around the edges but still soft in the center.
- 5
Cool
Remove the soufflés from the oven and let them cool slightly before serving.
For the Chocolate Sauce
- 6
Prepare the Sauce
In a saucepan over low heat, combine the dark chocolate, heavy cream, and butter. Stir continuously until the chocolate and butter are melted and the mixture is smooth and glossy.
For the Raspberry Sauce
- 7
Make the Raspberry Sauce
In a blender or food processor, combine fresh raspberries, granulated sugar, and lemon juice. Blend until smooth. You can strain the mixture through a fine mesh sieve if you prefer a smoother sauce.
For Garnish
- 8
Prepare Garnish
Toast the hazelnuts in a dry skillet over medium heat until fragrant and golden. Let cool, then chop coarsely. Set aside fresh raspberries for garnish.