125 gms. amul butter
125 gms. chocolate, chopped
100 gms. almonds
4 eggs, separated
125 gms. caster sugar, icing sugar
Method for Chocolate Souffle:
simmering water, stirring occasionally.
Stir in the almonds.
Beat the egg yolks and sugar and stir in the chocolate mixture.
Whisk egg whites until stiff and fold into mixture.
Spoon the mixture into 12 muffin pan hollows, up to the top.
Bake for 15 mins. at 180 C.
Set it aside to cool.