Chocolate Poppy Seed Soufflé

Preheat the oven to 200 °C (top/bottom heat) and prepare 4 soufflé dishes.

Heat the whole milk in a saucepan (do not bring to a rolling boil).

Finely chop the milk chocolate, add it to the hot milk and stir until fully melted.

Melt the butter in a second saucepan, stir in the all-purpose flour (Type 405) and briefly sauté.

Gradually pour the chocolate milk into the butter–flour mixture, stirring vigorously until a smooth, thick batter forms.

Stir in the chocolate liqueur, poppy seed paste (Mohnback) and cocoa powder.

Bring the mixture briefly to a boil while stirring, then remove from the heat.

Immediately stir in 1 egg white quickly and then let the mixture cool until only lukewarm.

Gradually stir in the egg yolks and sugar into the lukewarm chocolate–poppy mixture until well combined.

Beat the remaining egg whites until stiff peaks form.

Carefully fold the meringue into the chocolate mixture until no large white streaks remain.

Thoroughly grease the soufflé dishes and coat them with sugar.

Fill the mixture into the dishes almost to the rim and clean the edges if necessary.

Place the dishes in a roasting pan or on a deep baking tray and pour in hot water so the dishes sit about halfway in the water.

Bake the soufflés on the middle rack for about 20 minutes and do not open the oven during baking.

During baking, whip the cream until it is half-stiff.

Remove the soufflés from the oven, place a dollop of cream on each and serve immediately in the dishes.