Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés

 Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend
Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend

It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.”

Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.

This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.

Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.

And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)

Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend
Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend

Chocolate-Raspberry Soufflés

Makes 6 soufflés

    Ingredients:
  • 7 tbsp granulated sugar, plus more for coating
  • 1 1/2 cups fresh raspberries
  • 3 tbsp unsalted butter
  • 7 oz bittersweet chocolate, finely chopped
  • 1 tsp vanilla extract
  • 5 large eggs, separated, plus 2 egg whites
  • Pinch of kosher salt
  • 1/4 tsp cream of tartar
  • Confectioners’ sugar for dusting

    Instructions:
  1. Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.

  • In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.
  • In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.
  • In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.
  • Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)
  • Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.
  •  Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend
    Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend

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