Chocolate Souffle

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Ingredients

  • 400 gr. warm water
  • 300 gr. PreGel 5-Star Chef Pastry Select Chocolate Souffle
  • as needed PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants)

Method

  1. Preheat oven to 196 °C.
  2. Butter and sugar desired ramekins for baking.
  3. Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
  4. Mix on low speed for 30″ to dissolve the powder.
  5. Mix on high speed for 4′.
  6. Pipe mixture into ramekins and bake for 8 – 10′.
  7. Top with PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) and serve immediately.
Source: http://www.pregelrecipes.com/