Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

©Günter Freund | Wildbild

Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

©Günter Freund | Wildbild

For chocolate soufflè:

Ingredients

100
g
dark chocolate
100
g
butter
50
g
plain flour
100
g
sugar
3
whole eggs
  • Beat the eggs with the sugar until fully blended and fluffy.
  • Gently melt the chocolate in a bowl over a pan of simmering water. When melted, add the butter, the heat should be sufficient to melt the butter. When fully melted and slightly cooled, stir into the egg mixture.
  • Then fold in the flour with a large spoon to ensure there is enough air in the mix. Do not over mix.
  • Butter the inside of your dish/ramekin and fill it with the mixture until it is level with the top of the dish.
  • Use your thumb to run around the top of the ramekin/dish to clean the edge. This will ensure nothing sticks to the sides when rising.
  • Then bake the mixture in the oven at 180°C for 10 to 12 minutes. 

For quince cinnamon chutney:

Ingredients

1
kg
quinces
250
g
sugar
200
ml
white wine
1
teaspoon
cornflour
1/2
teaspoon
ground cinnamon
20
ml
white Port wine
  • Peel and core the quinces and cut into small cubes. Caramelise the sugar in a pot and deglaze with white wine.
  • Add the quinces, season with cinnamon and port wine.
  • Simmer for five minutes and then thicken with cornflour.
  • Fill excess chutney into jam jars, goes well with various desserts as well as blue cheese. 

For sabayon:

Ingredients

3
whole eggs
100
ml
white wine
25
ml
Calvados brandy
100
g
sugar

Mix all ingredients and beat in a bowls suspended over simmering water until dissolved and frothy. Serve with the soufflé and chutney.