|100 g||70% Dark Chocolate|
|20 g||ground almonds|
First, preheat the oven to 200 ° C. Grease the molds with butter and sprinkle a little ground almonds. Melt butter and chocolate together in a water bath. In a side dish, wipe the egg and yolk together with the sugar, then add the melted butter and chocolate to this mixture and mix gently. Finally add the rum and finely ground almonds.
Divide the chocolate mass into molds and place in a heated oven. Bake for only 10 minutes, the baked chocolate must remain hot in the middle, but liquid and the surface will form a baked crust. Served sprinkled with icing sugar and we can add fresh fruit.
Note: The amount of chocolate mass is sufficient for 2 large molds per sufflé or 4 small. Small cups can be used instead of molds.