Chocolate Soufflé with Raspberry Sauce
Indulge in this beautifully elegant and decadent chocolate soufflé with raspberry sauce. Enjoy a rich, chocolatey, and deliciously creamy dessert perfect for a romantic dinner, a special occasion, or just a regular Friday night.
Ingredients
Chocolate Soufflé Base
- 184 grams whole milk
- 22 grams all purpose flour
- 95 grams semi sweet chocolate
- 35 grams egg yolks
- 22 grams unsalted butter (plus more for ramekins) (softened)
- 28 grams granulated sugar (1)
- 83 grams egg whites
- 1 tsp vanilla extract
- a pinch of salt
- 1 tbsp powdered sugar (for dusting )
Raspberry Sauce
- 1 cup raspberries (fresh or frozen)
- 50 grams granulated sugar (2)
- 1 tbsp lemon juice
Instructions
Chocolate Soufflé
- Preheat oven to 400°F. Place milk in a saucepan and bring to a boil. In a small bowl mix flour and butter into a paste.
- Add the paste to milk over low heat gradually, while continuously whisking until thickened. Remove from heat, add chocolate and mix until fully incorporated.
- Slowly add egg yolks and vanilla extract. Mix until fully incorporated. Set aside to cool.
- With a brush, use softened butter to "paint" the bottom, edges, and lip of the ramekin in upward strokes. Pour granulated sugar into ramekins so that it coats the butter.
- Make a meringue by adding egg whites to a bowl (hand mixer) or stand mixer with salt. Once foamy, slowly add in sugar. Whip until soft peaks are formed.
- In a medium bowl, mix a small amount of meringue with your chocolate soufflé base. Thoroughly mixing until incorporated. Add remaining meringue and chocolate soufflé base and gently fold together until incorporated.
- Pour soufflé mix into the buttered ramekin and level off with a butter knife. Bake for 15 minutes, dust powdered sugar on top, and serve immediately.
Raspberry Sauce
- Add raspberries, sugar, and lemon juice to a saucepan and cook for about 15 minutes until thickened.
- Pour through a sieve to remove seeds and allow to cool. Pour over chocolate soufflé and enjoy!