Almond soufflé à la Otto Koch
- Beat the egg white with the sugar until it is stiff and smooth. Season with almond syrup and amaretto. Stir constantly. Do not add too much or too little liquid.
- The egg white tips on the whisk should still be sticking out. At the last moment, stir in the chocolate chips and pour in immediately.
- Pour into soufflée molds that have been lightly brushed with butter beforehand and then filled with sugar and emptied again. (This will help the soufflée come out of the mold better.).
- Bake in the oven at 200 ° C for about 8 - 10 minutes. (Depending on the size and thickness of the molds.).