It’s even more luxurious when you part the top and slip in a scoop of vanilla ice cream or raspberry sorbet.
1 oz (28 g) unsweetened chocolate, chopped
1 tbsp (15 mL) butter
2 eggs, separated
1 Pinch cream of tartar
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) frozen raspberry cocktail concentrate, thawed
In bowl over saucepan of hot (not boiling) water, melt chocolate with butter. In separate bowl, beat egg whites with cream of tartar until soft peaks form; beat in 3 tbsp (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. In another bowl, beat egg yolks with remaining sugar for 5 minutes or until mixture falls in ribbons when beaters are lifted; beat in chocolate mixture and raspberry concentrate. Fold in one-quarter of the egg whites; gently fold in remaining whites. Scrape into prepared dish. (Can be prepared to this point and refrigerated for up to 4 hours.)
Place dish on baking sheet. Bake in lower third of 375 degree F (190 degree C) oven for 25 to 30 minutes or until puffed and almost firm to the touch. Remove string and foil. Serve immediately.
Individual Chocolate Souffle: Use two 3-1/2- x 1-1/2-inch (175 mL) ramekins and 12-inch (30 cm) pieces of foil; reduce baking time to 20 minutes.
approx. per serving
- pro8 g
- total fat18 g
- sat. fat10 g
- carb33 g
- fibre2 g
- chol230 mg
- sodium122 mg
- vit A15%
- vit C