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Ingredients:
For the raspberry-chocolate souffle:
- BAM Chocolate souffle mix
- 3 eggs
- 115 g BAM dark chocolate, melted
- Melted butter for greasing the moulds
- Sugar for sprinkling on the moulds
- BAM Premium cocoa spread
- BAM Fist of freeze-dried raspberries
Instructions:
For the raspberry-chocolate souffle:
1
Preheat the oven to 200 °C. Grease the soufflé moulds well with melted butter and sprinkle with sugar.
2
In a large bowl, whisk the BAM chocolate soufflé mix with the 3 eggs.
3
Stir 115 g melted BAM dark chocolate into the mixture. Place the mixture in the fridge for 15 minutes.
4
Fill the moulds halfway with the prepared soufflé mixture.
5
Add a spoonful of BAM Premium Cocoa Spread to the centre of each mould.
6
Then fill the moulds to the top with the remaining soufflé mixture.
7
Bake the souffle in the preheated oven for 10-15 minutes, or until the souffle has risen and has a nicely browned crust on top.
8
Take the baked soufflés out of the oven and sprinkle them with BAM freeze-dried raspberries.
9
Serve immediately while the soufflés are still warm and fluffy.
Vegan
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