Description
A light and airy chocolate soufflé served with a tangy raspberry sauce.
Ingredients
Scale
- 4 oz dark chocolate (70% cocoa)
- 3 tbsp unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar, plus extra for coating ramekins
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 tbsp lemon juice
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 375°F. Butter and sugar four ramekins.
- Melt chocolate and butter in a double boiler, then cool slightly.
- Whisk egg yolks with 2 tbsp sugar, salt, and vanilla until pale.
- Fold chocolate mixture into yolk mixture.
- Beat egg whites until soft peaks form, then add remaining sugar and beat until stiff.
- Gently fold egg whites into chocolate mixture.
- Divide batter among ramekins and bake for 15-18 minutes.
- Blend raspberries, lemon juice, and powdered sugar for the sauce.
- Serve soufflés immediately with raspberry sauce.
Notes
- Do not open the oven during baking.
- Serve immediately as soufflés collapse quickly.
- Use room temperature eggs for best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé with sauce
- Calories: 320
- Sugar: 24g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg