Chocolate Soufflé Raspberry Sauce (Print version)
Enjoy a classic French dessert: an elegant, airy chocolate soufflé perfectly paired with a vibrant, tangy raspberry sauce.
# What you need:
→ For the Chocolate Soufflé
01 - 4 ounces dark chocolate (60–70% cocoa), chopped
02 - 2 tablespoons unsalted butter, plus additional for greasing
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar, divided
05 - 1/2 teaspoon pure vanilla extract
06 - Pinch of salt
07 - 1 tablespoon all-purpose flour
08 - Powdered sugar, for dusting
→ For the Raspberry Sauce
09 - 1 1/2 cups fresh or frozen raspberries
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
12 - 1 tablespoon water (if using frozen raspberries)
# Directions:
01 - Preheat oven to 400°F (200°C). Generously butter four 6-ounce ramekins and dust with granulated sugar, tapping out any excess.
02 - In a heatproof bowl positioned over simmering water, melt the chocolate and 2 tablespoons of butter, stirring until completely smooth. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together the egg yolks and 2 tablespoons of granulated sugar until the mixture is pale and thick. Incorporate the vanilla extract and salt. Gently fold in the melted chocolate mixture and flour until just combined.
04 - In a separate, clean bowl, beat the egg whites until soft peaks begin to form. Gradually add the remaining 2 tablespoons of sugar and continue beating until glossy, stiff peaks are achieved.
05 - Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten its consistency. Carefully incorporate the remaining egg whites until just combined, taking care not to deflate the delicate foam.
06 - Evenly distribute the soufflé batter among the prepared ramekins. For an even rise, run your thumb around the inside edge of each ramekin to create a slight separation.
07 - Arrange the ramekins on a baking sheet and bake for 14–18 minutes, or until the soufflés are beautifully risen and just barely set in the center.
08 - While the soufflés are baking, prepare the raspberry sauce. In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and water (if using frozen berries). Cook over medium heat for 3–4 minutes, until the raspberries have softened and broken down. Strain the mixture through a fine mesh sieve to remove any seeds, yielding a smooth sauce. Serve warm or at room temperature.
09 - Lightly dust the baked soufflés with powdered sugar and serve immediately with the prepared raspberry sauce.
# Expert advice:
01 -
- You'll discover the secret to creating an effortlessly elegant dessert that always impresses.
- It's a surprisingly achievable treat that tastes like it came straight from a Parisian patisserie.
02 -
- The secret to soufflé success truly lies in the egg whites; make sure your bowl and whisk are perfectly grease–free, or they won't whip properly.
- Always serve soufflé the moment it comes out of the oven, because its beautiful height is fleeting and part of its charm!
03 -
- When separating eggs, do it while they're cold; the yolks are firmer and less likely to break, but then let the whites come to room temperature for better volume when whipping.
- For the best rise, try not to open the oven door during the first 10–12 minutes of baking, as sudden temperature changes can cause your soufflé to fall.