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.
CHOCOLATE LIQUEUR SOUFFLES
I won a gold medal with this recipe at the Armed Forces Culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired.
Provided by The_Tattooed_Chef
Categories World Cuisine Recipes European French
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 42.1 g, Cholesterol 231.4 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 8.7 g, Sodium 146 mg, Sugar 32.1 g
RASPBERRY SOUFFLE
Steps:
- Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
- In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
- Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
- Preheat the oven to 425 degrees F; position the rack in the middle.
- Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
- Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
- Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
CHOCOLATE RASPBERRY SOUFFLE
Wonderful dessert, from Sara Moulten and Gourmet (seen on FoodTV a few years ago). It is somewhat labor intensive, but well worth it, I think.
Provided by Chez Arnow
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 548.6, Fat 41, SaturatedFat 24.3, Cholesterol 297.5, Sodium 123.9, Carbohydrate 40.3, Fiber 5.5, Sugar 30.3, Protein 11.8
More about "flourless chocolate souffle with raspberry cream recipes"
CHOCOLATE & RASPBERRY SOUFFLé | FRENCHFOODIEDOWNUNDER
From frenchfoodiedownunder.com
CHOCOLATE FLOURLESS CAKE WITH RASPBERRY SAUCE
From simpleseasonal.com
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY CHOCOLATE SAUCE
From cookingsustainably.com
FLOURLESS CHOCOLATE SOUFFLé - THE KITCHEN TABLE
From thekitchentable.com
RASPBERRY CHOCOLATE SOUFFLE RECIPE | EAT SMARTER USA
From eatsmarter.com
4 INGREDIENT FLOURLESS CHOCOLATE SOUFFLé CAKES - COLEY …
From coleycooks.com
FLOURLESS CHOCOLATE SOUFFLé AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.9/5 (48)Servings 4Cuisine FrenchCategory Chocolate Dessert
HOW TO MAKE FLOURLESS CHOCOLATE SOUFFLE | XHULIO COOKS
From xhuliocooks.com
WWW.RECIPENET.ORG
WHITE CHOCOLATE SOUFFLé CAKES WITH RASPBERRY-CHOCOLATE SAUCE
From finecooking.com
FLOURLESS CHOCOLATE STOUT CAKE WITH FRAMBOISE RASPBERRY SAUCE …
From beerbitty.com
FLOURLESS CHOCOLATE AND RASPBERRY POTS RECIPE | CHOCOLATE RECIPES ...
From gordonramsayrestaurants.com
FLOURLESS DARK CHOCOLATE SOUFFLE WITH EARL GREY CREAM | DESSERTS ...
From pinterest.ca
FLOURLESS CHOCOLATE SOUFFLéS RECIPE -SUNSET MAGAZINE
From sunset.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
WARM CHOCOLATE SOUFFLé CAKES WITH RASPBERRY SAUCE RECIPE
From myrecipes.com
TWO-TONE FLOURLESS CHOCOLATE SOUFFLE - A GOURMET FOOD BLOG
From agourmetfoodblog.com
CHOCOLATE FLOURLESS TORTE WITH RASPBERRY SWIRLS - THIS IS HOW I COOK
From thisishowicook.com
CHOCOLATE SOUFFLE CAKE (GLUTEN FREE) - BUNNY'S WARM OVEN
From bunnyswarmoven.net
SUGAR-FREE RASPBERRY SOUFFLé - LOW-CARB RECIPE - DIET DOCTOR
From dietdoctor.com
ASHA'S FLOURLESS CHOCOLATE CAKE WITH RASPBERRY ROSE CREAM
From diasporaco.com
CHOCOLATE SOUFFLE WITH RASPBERRY SAUCE - SHAPE
From shape.com
FLOURLESS CHOCOLATE SOUFFLE | RECIPE | DESSERTS, CHOCOLATE SOUFFLE ...
From pinterest.com
FLOURLESS DARK CHOCOLATE SOUFFLE WITH EARL GREY CREAM
From eatmorechocolate.com
FLOURLESS CHOCOLATE SOUFFLE | RECIPE - PINTEREST
From pinterest.com
CLASSIC FLOURLESS CHOCOLATE SOUFFLé - INTHEMIDNIGHTKITCHEN
From inthemidnightkitchen.com
FLOURLESS CHOCOLATE SOUFFLé CAKE - AS THE BUNNY HOPS®
From asthebunnyhops.com
FROZEN WHITE CHOCOLATE RASPBERRY SOUFFLéS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
DOUBLE-CHOCOLATE SOUFFLé TORTE & RASPBERRY SAUCE RECIPE
From myrecipes.com
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY SAUCE - 2 COOKIN MAMAS
From 2cookinmamas.com
RASPBERRY AND WHITE CHOCOLATE SOUFFLé - WAFFLEOAF
From waffleoaf.com
FLOURLESS CHOCOLATE CAKE WITH BITTERSWEET CHOCOLATE & RASPBERRY …
From ciaochowbambina.com
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SWIRLED CREAM
From simmerandsage.com
LIME SOUFFLé WITH RASPBERRY ICE CREAM AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
CHOCOLATE SOUFFLè CAKE WITH RASPBERRY SAUCE - ESSENTIAL PEPIN
From ww2.kqed.org
FLOURLESS CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING
From whatjewwannaeat.com
FLOURLESS CHOCOLATE SOUFFLé CAKE - FAMILYSTYLE FOOD
From familystylefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love