Soufflé with chartreuse recipe
400g 64%-cocoa chocolate
250g raspberry pulp
1 red pepper
1- Fondant: bain-marie the butter and chocolate at 45°C. Beat the sugar and eggs. Mix them all together. Cook in a sponge-cake tin for about 25 mn at 180°C.
2- Coulis: roast then peel the pepper, then blend it with the raspberry pulp. Add sugar to taste.
Serve the fondant slightly warm with the coulis.