Portugieser Rotwein süß Gutswein

Ingredients

• 150 gBittersweet chocolate (70% cocoa)
• 50 gButter
• 4 piecesEggs (Size M)
• 60 gSugar
• 1 pinchSalt
• 10 gAll-purpose flour
• 250 gMixed wild berries (raspberries, blueberries, blackberries)
• 1 tbspPowdered sugar
• 1 tspLemon juice
• 10 gButter for the ramekins
• 1 tbspSugar for the ramekins

Preparation

1. 1Preheat the oven to 190°C (375°F) top/bottom heat and thoroughly grease four soufflé ramekins with butter and coat with sugar.
2. 2Roughly chop the bittersweet chocolate and melt it slowly with the butter in a bowl over a warm water bath.
3. 3Separate the eggs. Stir the egg yolks into the slightly cooled chocolate-butter mixture one by one, then sift the flour over it and fold in.
4. 4Beat the egg whites with a pinch of salt in a clean bowl until stiff, slowly sprinkling in the sugar until the meringue is glossy and forms firm peaks.
5. 5Quickly stir one-third of the egg whites into the chocolate mixture to loosen it, then very carefully fold in the remaining egg whites using a spatula.
6. 6Divide the mixture evenly into the prepared ramekins, clean the edges, and bake in the lower third of the oven for approximately 12 to 15 minutes.
7. 7During the baking time, gently wash the wild berries, pat dry, and marinate in a bowl with powdered sugar and lemon juice.
8. 8Remove the soufflés from the oven immediately and serve with the marinated wild berries before the soufflés collapse.