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BAM Cake converter 
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Ingredients:
ingredients:
- 80g sugar
- 75g all-purpose flour
- pinch of salt
- 140g BAM white chocolate
- 3 large egg yolks (room temperature)
- 6 large egg whites (room temperature)
- 2g cream of tartar
- 1 teaspoon vanilla paste
- 1 tablespoon butter (room temperature)
Instructions:
preparation process:
1
Preheat the oven to 180 °C.
2
Grease the soufflé dishes with butter and sprinkle with sugar.
3
In a separate bowl, mix the salt, flour, and remaining sugar.
4
Melt the BAM white chocolate over a water bath. Be careful because white chocolate heats up faster than other types of chocolate and can burn or curdle quickly. Stir the chocolate until you have a smooth, liquid mixture.
5
Add the egg yolks to the melted white chocolate until you have a smooth mixture.
6
In a separate bowl, whisk the egg whites and cream of tartar on medium-high speed until light peaks form.
7
Continue beating the egg whites on high speed, add the BAM vanilla paste and then gradually add the flour mixture until stiff peaks begin to form.
8
On low speed, incorporate one third of the egg white mixture into the chocolate mixture, then fold in the remaining egg white mixture with a spatula. The chocolate mixture should be evenly coloured, light and bubbly.
9
Spoon the prepared mixture into the prepared soufflé dishes, cover with foil and leave to rest for up to 30 minutes. Then bake for 25 to 30 minutes until the soufflé rises with a crusty exterior.
10
Once the soufflé has cooled, garnish with fresh fruit (raspberries are recommended) or make a raspberry puree and serve with raspberry sauce.
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