Chocolate souffle with rose water

Preparation steps

• Separate the egg yolks from the egg whites. Whisk the egg whites and whisk the egg yolks with the sugar briefly on the steamer.
• Melt the chocolate and margarine also in steam, after it melts, mix with the egg yolks and add everything to the egg whites, and with light movements, mix and combine the mass with a wooden spoon.
• Add flour, rose water, strawberry liqueur to the combined mass and mix again.
• Pour the mass into molds that you previously spread with margarine and sprinkle with flour, so that the souffle does not stick to the mold.
• Preheat the oven to 200 degrees and bake the souffle for up to 5 minutes, possibly 6 minutes.
• After baking, take the souffle out of the mold immediately so that it does not continue to bake in the heated molds.