Cocoa and Nut Filled Soufflé ("Soufflé Filled with Nuts and Cocoa")

Name: Cocoa and Nut Filled Soufflé
Ingredients: For the soufflé; 40g refined sugar; 6 large egg whites; 2 tablespoons active dry yeast; 1 pinch of vanilla; For the nut filling:; 2 cups chopped nuts; 5 tablespoons refined sugar; 2 eggs; For the coconut filling:; 1 cup shredded coconut; 6 eggs; 2 1/2 cups refined sugar

1
For the soufflé
2
40g refined sugar
3
6 large egg whites
4
2 tablespoons active dry yeast
5
1 pinch of vanilla
6
For the nut filling:
7
2 cups chopped nuts
8
5 tablespoons refined sugar
9
2 eggs
10
For the coconut filling:
11
1 cup shredded coconut
12
6 eggs
13
2 1/2 cups refined sugar

Ingredients

1
For the soufflé
2
40g refined sugar
3
6 large egg whites
4
2 tablespoons active dry yeast
5
1 pinch of vanilla
6
For the nut filling:
7
2 cups chopped nuts
8
5 tablespoons refined sugar
9
2 eggs
10
For the coconut filling:
11
1 cup shredded coconut
12
6 eggs
13
2 1/2 cups refined sugar

Directions

1
Soufflé
2
Beat egg whites in a separate bowl, then whisk in sugar, yeast, and vanilla
3
Pour mixture into a buttered soufflé dish and place it in a larger pan of hot water
4
Let the mixture cook for 45-50 minutes or until it reaches the desired consistency
5
Remove from heat and beat again to ensure even cooking. Reserve
6
Nut Filling
7
Mix all ingredients together and cook over medium heat until the mixture forms a ball
8
Remove from heat, cool, and shape into small balls
9
Cocoa Filling
10
Mix all ingredients together and cook over low heat, stirring constantly, until the mixture thickens to the desired consistency
11
Remove from heat, cool, and set aside
12
Assemble by placing a soufflé base in a cup, followed by a spoonful of nut filling, then a spoonful of coconut filling
13
Top with another layer of soufflé and shape into a rounded ball
14
Bake at 350°F for 15-20 minutes or until golden brown
15
Optional: Sprinkle chopped nuts on top before baking.