Chocolate souffle and pumpkin sauce with chilli and yoghurt
Instructions
Mount the egg with the yolk and sugar; Add the melted chocolate in a Bain-Marie with the butter, then the flour last.
Pour mixture into greased ramekins with butter and sprinkled with flour and bake for 15 minutes at 180 degrees.
Meanwhile boil the pumpkin in a syrup of water and sugar, flavoured with vanilla; drain and beat, then stemperarla with the Greek yoghurt.
Serve the cake on the sauce.
Ingredients and dosing for 4 persons
- Chocolate
- For the tart:
- 1 egg
- 1 egg yolk
- 3 tablespoons of sugar
- 70 == G Flour
- 30 g of butter
- For the mold:
- Butter
- For the pumpkin and yogurt sauce:
- 100 g of pumpkin
- 100 g of sugar
- 50 G = = water
- 1 pod vanilla
- 100 g of yoghurt