Chocolate and Chestnut Cream Soufflés

• 200 g dark chocolate
• 40 g cornflour
• 5 eggs
• 100 g sugar
• 15 g butter
• 120 g chestnut cream
• 1 tablespoon of vanilla extract
• Icing sugar

#dessert #airfryer

1. Put the chocolate in a bowl and put the bowl over a pan containing a few centimetres of water. Make sure that the bowl containing the chocolate does not touch the water. Melt the chocolate over medium heat.

2. Crack the eggs. Put the yolks in a large bowl and the whites in another bowl.

3. Mix the corn starch with 60 g of caster sugar in a bowl.

4. Pour the melted chocolate over the egg yolks and mix carefully. Add the vanilla extract, chestnut cream and finally the cornflour/sugar mixture. Mix well.

5. Beat the egg whites into stiff peaks, gradually adding 40 g of sugar.

6. Fold the egg whites into the chocolate mixture, lifting the mixture gently so that the whites do not deflate.

7. Butter 8 ramekins and sprinkle the inside with sugar. Turn them upside down to get rid of any excess sugar.

8. Fill the ramekins with the mixture to about 1/2 cm from the edge.

9. Place on the Easy Fry standard tray and set the CAKES programme for around 15 minutes.

10. When the soufflés have risen, remove them from the Easy Fry, sprinkle with icing sugar and serve immediately.