Chocolate soufflé

1. Separate eggs, beat egg whites with salt until stiff.

2. Thoroughly mix nougat spread with egg yolk and carefully fold in beaten egg white.

3. Grease heat resistant ramekins (approx. 150 ml each) with a little olive oil and sprinkle with sugar. Divide the dough into the ramekins and place in the Softiera insert.

4. Pour approx. 250 ml of water into the pot, place the Softiera insert with the ramekins inside and cover with EasyQuick with sealing ring 24 cm.

5. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 20 minutes in the steam area.

6. Carefully remove the EasyQuick at the end of the cooking time, take out the Softiera insert and serve the soufflés immediately so that they do not collapse.