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Chocolate Souffle with Dida Boža strawberry spread and aronia Juice

Šarmer - čokoladni sufle


600 ghard flour
150 gbutter
110 gdark chocolate with 80% cocoa
120 gsugar
30 gDida Boža strawberry spread
1 dclDida Boža aronia juice


Melt the chocolate and butter together on a steam and briefly cool down to 40 ° C. Beat eggs and sugar in a solid foam, add the melted chocolate, flour and gently mix them all together with an icing spatula. Take a mould dish, smear it with butter and place on a waxed paper surface.  Pour half of the mixture into a round mould, add one tablespoon of Dida Boža strawberry spread to the middle and finish up pouring the remains of the mixture. Place the mould in the refrigerator for 15-20 minutes so cream could harden. Heat the oven to 230 ° C/445°F. Bake souffle for 6 minutes, get it out of the mould and serve on a plate.

Make a champagne cream by steam beating egg yolk with sugar and champagne, while adding flour and mixing it all together until a desired consistency is reached. Cool the cream and serve together with a hot souffle.


Ingredients for the champagne cream:

• 3 egg yolks

• 1 whole egg

• 0.8 dl of champagne

• 5 g of bourbon vanilla

• 30 g of hard flour

• 50 g of sugar