Chocolate souffle with raspberry sauce

Chocolate Souffle

Chocolate Souffle

Hi there, as the weekend is about to end I have a recipe for a nice, classic dessert. I picked this one because it is easy to make and you can still get some nice raspberries, so quick to the market before it’s too late!

Ingredients:

For the souffle

1/2 cup of  60 % cocoa chocolate, chopped (you can either go darker for a more intense taste or lighter for a sweeter taste)

1/4 cup of all-purpose flour

1/2 cup of granulated sugar

1 cup of milk (room temperature)

3 large egg yolks

5 large egg whites

1/2 teaspoon of lemon juice

1/4 teaspoon of vanilla extract

confectioner sugar for dusting

unsalted butter (room temperature)

For the Sauce

12 Oz of fresh  raspberries

2 tablespoons of lemon juice

1/2 cup of sugar

condensed milk for decoration

Preparation

For the souffle: preheat oven to 400, butter the six 6oz souffle cups using your hands, then sprinkle sugar evenly in the cups.  Put the cups in the freezer.

In the top of a double boiler or a heat proof container over water, put the chocolate and set the stove on low.  Stir until the chocolate is smooth.

In a medium bowl, mix the egg yolks until fluffy, then add the flour and half of the milk.  Keep mixing until even, then pour mix and the rest of the milk in a sauce pan and cook for about 3 minutes on med heat, constantly stiring (this is very important).  After 3 minutes add the chocolate.

In a large, separate bowl, beat the egg whites until soft, add the lemon juice (only the 1/2 teaspoon) then add slowly the sugar, keep mixing until stiff but not too dry

Stir a third of the whites into the the chocolate base until the mix lightens in color, then fold in the the remaining whites very gently. Pour the mix into the souffle cups and make sure that you clean the edges.  This is very important if you want your souffle to raise!  Put into the oven  and cook for 25 minutes

For the sauce: Using a blender, put the raspberries, sugar, and lemon juice (2 tablespoons) and blend until creamy.  Then use a fine mesh strainer to remove the seeds. To make this process faster, use a spoon and stir in circles, which makes the sauce go down faster.

Take out of the oven and sprinkle with powdered sugar and drizzle with the raspberry sauce.  It’s best when served hot. Buen provecho!

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