Chocolate Soufflé Raspberry Sauce (Printable Version)
An elegant, airy chocolate soufflé paired with a vibrant, tangy raspberry sauce—a classic French dessert for special occasions.
# What You'll Need:
→ For the Chocolate Soufflé
01 - 4 ounces dark chocolate (60–70% cocoa), chopped
02 - 2 tablespoons unsalted butter, plus extra for greasing
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar, divided
05 - 1/2 teaspoon pure vanilla extract
06 - Pinch of salt
07 - 1 tablespoon all-purpose flour
08 - Powdered sugar, for dusting
→ For the Raspberry Sauce
09 - 1 1/2 cups fresh or frozen raspberries
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
12 - 1 tablespoon water (if using frozen raspberries)
# How to Make It:
01 - Preheat oven to 400°F. Generously butter four 6-ounce ramekins and dust with granulated sugar, tapping out any excess.
02 - In a heatproof bowl set over a pot of simmering water, melt the chopped dark chocolate and 2 tablespoons of butter, stirring until completely smooth. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk the egg yolks with half of the granulated sugar (2 tablespoons) until the mixture is pale and thick. Stir in the pure vanilla extract and a pinch of salt. Gradually add the cooled melted chocolate mixture and all-purpose flour, mixing until just combined.
04 - In a separate, clean bowl, beat the egg whites until soft peaks begin to form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until glossy, stiff peaks are achieved.
05 - Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten the batter. Carefully fold in the remaining egg whites until they are just incorporated, being careful not to deflate the mixture.
06 - Divide the soufflé batter evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a clean separation, which encourages an even rise.
07 - Place the filled ramekins on a baking sheet. Bake in the preheated oven for 14–18 minutes, or until the soufflés are well risen and appear barely set in the center.
08 - While the soufflés are baking, prepare the raspberry sauce. In a small saucepan, combine the fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, and 1 tablespoon water (if using frozen berries). Cook over medium heat for 3–4 minutes, or until the raspberries break down and release their juices. Strain the sauce through a fine mesh sieve to remove any seeds, then press the solids to extract all liquid. The sauce can be served warm or at room temperature.
09 - Dust the baked soufflés with powdered sugar immediately after removing them from the oven. Serve at once with the prepared raspberry sauce on the side.
# Expert Insights:
01 -
- It feels incredibly fancy, but honestly, it's easier to master than you think.
- That first spoonful of airy chocolate against the bright raspberry tang is pure bliss, a truly unforgettable dessert experience.
02 -
- Never, ever peek into the oven too early while they're baking; temperature fluctuations are the enemy of a perfect rise.
- The trick to perfectly stable egg whites is to ensure your bowl and whisk are absolutely grease-free; even a tiny drop of fat can ruin their structure.
03 -
- Wipe your mixing bowl and whisk with a lemon wedge or vinegar before whipping egg whites to ensure they are absolutely free of any grease.
- Running your thumb around the ramekin's rim creates a slight barrier, encouraging the soufflé to rise straight up rather than sticking to the sides and collapsing.