Raspberry Chocolate Souffle
Servings: 6
Ingredients
- butter for pans
- sugar for pans
- 3 tbsp butter softened
- 3 1/2 tbsp pastry flour
- 8 oz milk
- 1 1/2 oz dark couverture chocolate
- 1 1/2 oz cocoa powder
- 5 egg whites divided
- 4 egg yolks
- 5 tbsp sugar
- 6 oz raspberries
Instructions
- Preheat the oven to 400°F.
- Butter the pans and sprinkle with sugar.
- Mix sugar and the butter into the flour and form a roll. Cut the roll into small pieces.
- Heat the milk in a saucepan. Chop the chocolate and add along with the cocoa powder into the hot milk. Stir while heating. Once the chocolate is melted, bring to a boil and stir in the flour-butter pieces, until they make a homogeneous mass. Remove from heat and immediately and quickly stir in one egg white.
- Pour the mass in a bowl and allow to cool until it is only lukewarm. Gradually stir in the egg yolks. Fold the remaining egg whites into the chocolate mixture.
- Fill the pans with the mixture and add 3-4 raspberries each on top.
- Place the pans in a pre-heated bowl of water (about 180°F). next place in the preheated oven and bake about 25 minutes, without opening the oven door. Serve hot from the oven.