You need to take:
– 200 grams of bitter chocolate
– 1 teaspoon ground ginger, 4 large eggs
– 150 grams of powdered sugar,
– 2 tablespoons of flour
– ½Teaspoon baking powder for the dough
– butter for greasing molds
– vanilla to taste
For the sauce
– 290 grams of heavy cream
– 1 tablespoon of chilled ginger liqueur
– 1 teaspoon ground ginger
Break the chocolate into pieces. Separate the whites from the yolks. Grease 4 souffle molds with oil and put them in the refrigerator for 20 minutes. Melt the chocolate in a water bath, add the ginger and vanilla. Preheat the oven to 200C. Remove the molds from the refrigerator and oil them again.
In the chocolate mixture, mix the yolks, lightly beat and add a spoon of powdered sugar and flour. Whisk the whites well into a froth. First, mix only 1 tablespoon of protein in the chocolate mass, then add the rest. Spread the mass into molds and bake for 20 minutes. The souffle should rise well, so I do not recommend disturbing it and opening the oven door ahead of time. Serve this souffle with powdered sugar and sauce, for which you need to beat the cream and gently mix them with liquor and ginger.