Chocolate Souffle With Warm Raspberry Sauce Recipes

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
• Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
• Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
• Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
• Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
• Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
• Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
• In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

FLOURLESS CHOCOLATE SOUFFLE WITH RASPBERRY CREAM

Steps:

• Whip the cream in a chilled bowl until semi-stiff. Add confectioners' sugar and whip until stiff. Refrigerate. Puree raspberries in a food processor, then pass them through a sieve; fold this into the whipped cream and reserve until later.
• Preheat oven to 400 degrees. Butter 4-1/2 cup capacity ramekins and lightly dust the insides with sugar; set aside.
• In a small saucepan, combine the semisweet and unsweetened chocolates with the milk. Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
• Whip the egg whites with a pinch of salt until they are soft. Add the granulated sugar and whip until stiff but not dry. Whisk the yolks into the cooled melted chocolate. Fold 1/4 of the whites into the chocolate mixture to lighten it, then fold the lightened chocolate mixture back int the egg whites. Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The souffles should remain moist in the center.
• To serve, bring the souffles to the table and serve raspberry cream on the side. Each diner should break the souffle open with a spoon and add raspberry cream in the center

CHOCOLATE LIQUEUR SOUFFLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
• Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
• Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
• Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
• About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
• Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

CHOCOLATE-RASPBERRY SOUFFLé

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.

CHOCOLATE RASPBERRY SOUFFLE

Steps:

• Fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. The foil should extend about 3 inches above the rim of the dish(es).
• Using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
• In a separate bowl, beat egg YOLKS, until they are thick and pale.
• In a small saucepan, combine the raspberry juice with 1 1/2 T of sugar. Bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. If you add too quickly, it will cook the yolks. Continue to beat mixture for 1 minute.
• Add yolk/raspberry mixture to chocolate in the same manner as above.
• In a large bowl, beat egg WHITES until frothy, then add the cream of tartar. Continue to beat until the whites hold soft peaks. Add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
• In a chilled bowl, beat the cream until is has stiff peaks.
• Stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. Just before they are fully incorporated, fold in the whipped cream.
• Spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. Remove collar just before serving.
• Can be made up to 1 day in advance.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

Steps:

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375°F.
• Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top soufflés with sauce and serve immediately.