Marbled Chocolate Soufflé with Soft Chiles

For marbled chocolate soufflé with soft chiles, first put the dark chocolate in an unperforated cooking container, cover with cling film and melt in the steamer at 90 °C for 15 minutes.

Then beat the sugar, vanilla sugar, eggs and egg yolks until foamy and stir in the curd. Mix the spelt flour with the baking powder and add to the egg-curd mixture.

Fold in the liquid chocolate loosely with a small spoon, creating a nice marble effect.

Butter 4 Dariol molds and sprinkle with breadcrumbs. Now, using a tablespoon, pour in the soufflé mixture and press a piece of chili chocolate into the center so that it is completely covered. Place the Dariol molds on the rack in the DG and steam at 90 °C for 25 minutes.

Remove and serve the marbled chocolate soufflé with soft chilies immediately.

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