Chocolate Raspberry Soufflé
This recipe is a luxurious and indulgent vegetarian dessert, perfect for a French brunch. It combines the rich taste of dark chocolate with tangy raspberries in a soufflé that rises to form delicate peaks. With step-by-step instructions, plating tips, and a poetic tagline, this recipe captures the essence of love and luxury in every bite.
Allergens
Eggs
Ingredients
- 100g dark chocolate (70% cocoa)
- 200g fresh raspberries
- 6 large eggs
- 100g granulated sugar
- 30g unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C).
- In a double boiler, melt the dark chocolate until smooth. Set aside to cool slightly.
- In a saucepan, gently heat half of the raspberries and 50g granulated sugar over low heat, stirring occasionally. Set aside.
- Separate egg whites and yolks.
- In a large bowl, whisk together egg yolks, remaining granulated sugar, cocoa powder, and cornstarch until smooth. Slowly add the melted chocolate while continuously whisking.
- Add vanilla extract to the egg yolk mixture and mix well.
- In another clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the chocolate mixture in three parts.
- Divide the soufflé batter evenly among four 6 ounce ramekins or soufflé dishes.
- Bake for 15 minutes, or until the soufflés have risen and are set in the center.
- Remove from oven and allow to cool slightly.
Chef’s Insight
When folding egg whites into the batter, be gentle to preserve the air bubbles that make the soufflé rise.
Notes
The raspberry compote can be made ahead of time and stored in the refrigerator.