Recipe
CHOCOLATE-RASPBERRY SOUFFLÉ
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
Cooking time: 40 minutes
Totaltime: 1 hour 0 minutes
Ingredients
- 1/4 cup unsalted, shelled raw pistachios
- Unsalted butter (for ramekins)
- 1/2 cup sugar, plus more for ramekins
- 6 ounces high-quality bittersweet chocolate, chopped
- 1/4 cup high-quality raspberry jam or jelly
- 1 large egg yolk
- 1/4 teaspoon salt, plus more
- 6 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup heavy cream
- Special Equipment
- 4 (6-ounce) ramekins
Preparation
-
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 simmering 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 cream of tartar 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.
main ingredients:
type of dish:
dessert
cuisine:
France
specific recipes:
entertaining
season and occasion: Valentines-Day
-
Raspberry hazelnut praline soufflé glacé
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Christmas chocolate dipped maple log walnut cookies
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Chocolate marble bark
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Raspberry-rhubarb custard tart
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