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.
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Fajar Ramatulai Daboh
[email protected]I would not recommend this recipe to anyone.
Mubashar King
[email protected]This soufflé was a complete disaster. It didn't rise properly and it tasted terrible.
Mukalazi Frank
[email protected]I thought this soufflé was just okay. It wasn't as light and fluffy as I expected.
Moe Dogg
[email protected]This soufflé was a bit too dense for my liking, but the flavor was good.
liza mendy
[email protected]I had some trouble getting the soufflé to rise properly, but it still tasted good.
Deanna Hunt
[email protected]This soufflé was a bit too sweet for my taste, but it was still very good.
Bialmalik Malik
[email protected]I've made this soufflé several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Rehman Akash
[email protected]This was my first time making a soufflé and it turned out great! I was so happy with the results.
Dion Haun
[email protected]I made this soufflé for a special occasion and it was a huge hit. Everyone loved it!
Habib Ur Rehman
[email protected]This soufflé was delicious! The chocolate and raspberry flavors were perfectly balanced. I would highly recommend this recipe.
Phenominal Gammer
[email protected]I've always been intimidated by soufflés, but this recipe was easy to follow and turned out perfectly. My guests were so impressed!
Ayan Ge
[email protected]This chocolate raspberry soufflé was a dream come true! It was light, fluffy, and packed with flavor. The raspberry sauce was the perfect complement to the rich chocolate. I will definitely be making this again.