Best 2 Chocolate Raspberry Soufflé Recipes
Welcome to the world of chocolate raspberry soufflé, a delectable dessert that combines the richness of chocolate with the tartness of raspberries, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating this exquisite dish. Indulge in the experience of preparing and savoring this classic dessert, perfect for special occasions or simply as a delightful treat to brighten your day. Let's embark on a culinary adventure as we explore the best recipe for chocolate raspberry soufflé, ensuring you achieve that perfect rise and irresistible combination of flavors.
Here are our top 2 tried and tested recipes!
CHOCOLATE-RASPBERRY SOUFFLé
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.
Provided by Katherine Sacks
Categories Soufflé/Meringue Chocolate Dessert Pastry Raspberry Pistachio Egg Milk/Cream Wheat/Gluten-Free Valentine's Day Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
- Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
- Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
- Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
- Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
- Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
- Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
BAMA'S CHOCOLATE RASPBERRY FALLEN SOUFFLE
A number of years ago while working as pastry chef at a well known, upscale restaurant in Los Angeles I was noodling around with my chocolate souffle recipe which was having its own problems as I was having to share the ovens with the chef and line cooks and couldn't ever get one at the right temperature. This cross between a...
Provided by Karen Grant
Categories Chocolate
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Butter and flour a 10 inch springform pan. In top of double boiler that's been set over barely simmering water, melt chocolates with butter, stirring until mixture is smooth. Remove the top of pan from heat and let mixture cool to room temperature and stir in liqueur. In large electric mixing bowl, beat egg yolks with sugar for 10 minutes,until mixture is thick and pale, and forms ribbon when beater is lifted. In clean separate bowl and balloon whip, beat egg whites until they barely hold stiff peaks. Fold 1/3 chocolate mixture into yolk mixture, then 1/3 of the whites lightly so as not to deflate them, then fold in remaining chocolate and eggwhites in the same manner until all are just incorporated. Turn the mixture into the prepared pan then gently drop spoonsful of remaining preserves onto batter. With fork, swirl the jam around the pan and through the batter once or twice. You don't want to fully incorporate them. Place in pre-heated 350 degree oven for 25 to 30 minutes until the edges have puffed (the center will not be set, so don't worry about it). Let cake completely cool in pan on a rack, then set in fridge to chill for 4 hours up to 4 days. Slice with a sharp knife you keep dipping in hot water. Serve with a smattering of raspberries on the plate and dollops of lightly sweetened whipped cream.
Tips:
- For a lighter texture, use a combination of dark and white chocolate.
- To enhance the chocolate flavor, use high-quality cocoa powder.
- For a richer flavor, use fresh raspberries instead of frozen ones.
- If you don't have a ramekin, you can use a custard cup or a small oven-safe bowl.
- Make sure the oven is preheated before baking the soufflés.
- Don't open the oven door while the soufflés are baking, as this can cause them to collapse.
- Serve the soufflés immediately after baking, as they will start to deflate after a few minutes.
Conclusion:
Chocolate raspberry soufflé is a classic dessert that is perfect for any special occasion. It is light, fluffy, and full of flavor. With a few simple tips, you can make this delicious dessert at home. So next time you are looking for a special dessert, give chocolate raspberry soufflé a try.
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