Chocolate Walnut Soufflés with Rum Sabayon

For the soufflés, separate the eggs, then beat the yolks with the sugar until creamy, then add the room temperature butter in batches and beat. Gently melt the finely chopped chocolate in a hot water bath and carefully stir it into the egg-butter mixture, then add the flour and walnuts.

Preheat the oven to 180 degrees Celsius and put in a Reindl or possibly a shallow, wide saucepan with hot water.

Whisk the egg whites until stiff, pour the soufflé mixture into the buttered ramekins, place the ramekins in the oven in a bain-marie and bake for half an hour. Take out of the molds and cool down to lukewarm.

For the sabayon, whisk all the ingredients in a round metal bowl. Place the bowl in a very hot water bath and continue beating with the whisk until the eggs are whipped into a very creamy and fluffy sabayon. Pour the sabayon over the lukewarm soufflés and serve them on the spot.

Of course, this is two too many soufflés for 4 people, but they still taste good the next day when cooled down…

Marinated salmon with horseradish mayonnaise Clear soup with beet and celery Venison stew with cranberries and spatzle Chocolate-walnut soufflés with rum sabayon

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

Related Recipes:

French Fruit Plate with SabayonRemove the skin from the pears, cut them into quarters and core them. Heat Gewürztraminer with vanilla sugar... Small Chocolate Mocha CakeA cake recipe for all foodies: For the dough: chop the chocolate and melt it over a hot water bath, beat the... Fine Chocolate Nut CakeFor the chocolate nut cake, finely grate the milk chocolate. Crush the rusks in a freezer bag with a cake... Baked Bananas with Chocolate Mint SabayonPREPARATION Preheat the oven to 200 °C. PREPARATION Mix the honey with lemon juice and banana liqueur. Peel... Fillet of Beef in Mushroom-Nut Coat with Vanilla SabayonFor the fillet of beef in a mushroom-nut coating, trim the fillet of beef. Heat some clarified butter in a... Chocolate Cake with Marinated PlumsFor the chocolate cake with marinated plums, first separate the eggs for the chocolate cake. Beat the egg... Chocolate Cake with CocoaDough: Beat the eggs, sugar and rum with a whisk until smooth. Add the whipped cream, whipped until... Franciscan PuddingSeparate eggs into egg whites and yolks, cream butter, slowly mix with egg yolks and add a pinch of salt... Apricot Terrine with Iced Grand Marnier Sabayon1. Pit 700g apricots and cut into small pieces. Stew the apricot pieces with 60g sugar, the pulp of the... Cherry Tart with Pistachio MousseFor the base, line the bottom of a cake springform pan (26 cm dia.) with parchment paper. Beat the eggs and...