Instant chocolate soufflé

Preparation

1. Prepare the marshmallow ganache: In a small saucepan with a thick bottom, bring the cream and whole marshmallows to a boil. In a heat-proof bowl, put the white chocolate and pour the marshmallow mixture over it. Wait about 1 minute until the chocolate melts and stir until you get a smooth cream.

2. Pour the ganache into the silicone molds and sprinkle the chopped marshmallows on top. Place in the freezer for at least 4 hours.

3. Prepare the souffle: Preheat the oven to 200 degrees Celsius.

4. In a double saucepan melt the white chocolate, add the butter and sugar to it and mix until you get a smooth cream. Remove from heat, let cool and then whisk in the eggs one by one.

5. In a separate bowl, sift the flour, baking powder and cocoa powder. Whisk the dry ingredients into the chocolate mixture and mix until you get a smooth batter. Pour the batter into the paper cups, until . From their heights.

6. Remove the marshmallow ganache from the freezer and place one in the center of each cup. Put the pan with the paper cups in the oven and bake until the souffle cakes are puffed — about 9 minutes. Make sure that the center of the souffle remains liquid. Remove from the oven and serve immediately.