For the chocolate soufflé, melt all ingredients for the praline filling in a water bath until a smooth cream is made. Let cool, fill into small ice cube trays and freeze.
Brush the ramekins very well with butter.
For the soufflé mixture, melt the chocolate in a water bath and let cool. Gently mix the egg yolks into the warm butter, add the chocolate, almond kernels and cornstarch flour, mix well. Whip the egg whites with the sugar until stiff and gently mix into the chocolate mixture.
Place the prepared baking cups on a baking tray lined with parchment paper.
Using a piping bag, fill the molds halfway with the soufflé mixture, inserting one frozen praline in each. Fill with the remaining soufflé mixture and spread smoothly.
Bake in the oven at 180 °C for 18 to 20 minutes. Carefully turn out the ramekins and serve the chocolate soufflé immediately warm.
Preparation Tip:
The chocolate soufflé is best served with orange sorbet or vanilla ice cream.
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