Chocolate Soufflé with Raspberry Sorbet
Ingredients:
(serves 4)
4 eggs
50g chocolate
25g flour
100g sugar
20g butter
2 tablespoons of milk
4 scoops of raspberry
sorbet
Place the chocolate
with a little water into a small saucepan close to the heat or over a
bain-marie. Stir continuously, until the chocolate has melted. Sieve
the flour into a bowl, add the cold milk until it becomes like a
smooth dripping batter, add the melted chocolate, sugar and the egg
yolks. Fold in, delicately, the beaten stiff egg whites.
Pour the mixture
into a greased mould and cook it in a moderately heated oven. Divide
the cream into dessert bowls and place a scoop of raspberry sorbet on
top of a biscuit, on top of the soufflé, to prevent the heat from
the soufflé getting directly to the sorbet.