Chocolate Souffle With Warm Raspberry Sauce Recipes

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CHOCOLATE LIQUEUR SOUFFLES



Chocolate Liqueur Souffles image

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

1 tablespoon butter, for ramekins
white sugar for dusting
2 teaspoons unsweetened cocoa powder
2 tablespoons cornstarch
¼ cup white sugar, divided
2 tablespoons butter
2 tablespoons bread flour
¾ cup milk
4 egg yolks
4 egg whites
½ teaspoon vanilla extract
¼ cup chocolate liqueur
2 tablespoons semisweet chocolate chips, melted
½ cup fresh raspberries for garnish

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

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.

Provided by Sally

Categories     Dessert

Time 45m

Number Of Ingredients 9

4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
3 large eggs, separated*
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 Tablespoons (38g) granulated sugar
1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
4 teaspoons (16g) granulated sugar

Steps:

  • Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
  • Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
  • In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
  • Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
  • Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
  • Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
  • Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
  • Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
  • Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
  • Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

RASPBERRY SOUFFLE



Raspberry Souffle image

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature, for the ramekins
3 tablespoons superfine sugar
1 tablespoon raspberry liqueur, such as Chambord
1/2 tablespoon fresh lemon juice
1 1/4 cups fresh raspberries, plus more for garnish if desired
4 large egg whites, at room temperature
Pinch cream of tartar
4 tablespoons powdered sugar

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 CHOCOLATE SOUFFLE WITH RASPBERRY CREAM



Flourless Chocolate Souffle with Raspberry Cream image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup heavy cream
2 tablespoons confectioners' sugar
2 cups frozen raspberries (IQF), thawed
2 teaspoons butter for greasing ramekins
1 tablespoon sugar for ramekins
2 ounces semisweet chocolate, finely chopped
1-ounce unsweetened chocolate, finely chopped
1/4 cup whole milk
3 large egg whites
Pinch salt
2 tablespoons sugar
2 large egg yolks

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

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus softened butter, for the ramekins
1/2 cup plus 2 tablespoons granulated sugar, plus more for the ramekins
8 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract
3 large egg yolks plus 6 egg whites, at room temperature
1/4 teaspoon cream of tartar
Triple Raspberry Sauce, recipe follows
Confectioners' sugar, for dusting
1/2 pint raspberries, plus more for garnish
1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter

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.

HOT CHOCOLATE SOUFFLé



Hot chocolate soufflé image

Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 1h17m

Number Of Ingredients 17

25g unsalted butter , for greasing
finely grated chocolate
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
6 medium egg whites
85g caster sugar
single cream or ice cream, to serve
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa

Steps:

  • Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
  • For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
  • Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
  • Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
  • Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
  • Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
  • Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
  • Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
  • Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
  • So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
  • The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE



Chocolate Souffles with Creamy Caramel Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Vegetarian     Winter     Ramekin     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Accompaniment: 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.

HOT RASPBERRY SOUFFLé



Hot Raspberry Soufflé image

Provided by Luke Mangan

Categories     Mixer     Chocolate     Egg     Fruit     Dessert     Bake     Raspberry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

2 (6-ounce) containers raspberries
3 tablespoons plus 2/3 cup sugar
1/3 cup cornstarch
6 large egg whites
Purchased chocolate sauce
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE



Hot chocolate soufflés with chocolate cream sauce image

Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please

Provided by Good Food team

Categories     Dessert, Dinner, Treat

Time 30m

Number Of Ingredients 11

142ml pot single cream
25g caster sugar
100g dark chocolate (70% cocoa), broken into pieces
25g butter
melted butter , for greasing
50g caster sugar , plus 2 tbsp extra
175g dark chocolate (70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks
5 egg whites
icing sugar , to serve

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.

Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

WARM CHOCOLATE SOUFFLES



Warm Chocolate Souffles image

I made these with Dutch Process Cocoa. It was like eating a chocolate cloud. The recipe comes from the New Mayo Clinic Cookbook.

Provided by PaulaG

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup unsweetened cocoa powder
6 tablespoons hot water
1 tablespoon unsalted butter
1 tablespoon canola oil
3 tablespoons all-purpose flour
1 tablespoon ground hazelnuts or 1 tablespoon almonds
1/4 teaspoon ground cinnamon
3 tablespoons dark brown sugar, firmly packed
2 tablespoons honey
1/8 teaspoon salt
3/4 cup 1% low-fat milk
4 egg whites
3 tablespoons granulated sugar
1 cup fresh berries (blueberries, raspberries or strawberries)
confectioners' sugar

Steps:

  • Preheat oven to 375 degrees.
  • Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
  • In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
  • In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
  • To the butter mixture, add the flour, ground nuts and cinnamon.
  • Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
  • Stir in brown sugar, honey and salt.
  • Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
  • Remove from heat and add the cocoa mixture.
  • Allow mixture to cool slightly.
  • In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
  • Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
  • With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
  • Then fold in the remaining egg whites, mixing only until no white streaks remain.
  • Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
  • Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
  • Serve immediately.

Nutrition Facts : Calories 168.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 6.6, Sodium 103.5, Carbohydrate 27.4, Fiber 2.6, Sugar 20.6, Protein 5.4

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