|600 g||hard flour|
|110 g||dark chocolate with 80% cocoa|
|30 g||Dida Boža strawberry spread|
|1 dcl||Dida 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