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Author Notes: I've been making/serving/teaching this recipe for a long time now. It's part of a class I offer called "C'est Chocolat!" which is comprised of several chocolate dessert recipes I brought back from France long ago. It is made with all the traditional ingredients. This is not no-fat, but it is incredibly delicious! A soufflé is not really difficult to make. You just have to remember that you absolutely cannot open the oven door while it is baking. —ChefJune
Makes 8 (or so) servings
- 3 1/2 tablespoons unsalted butter
- 3 1/2 tablespoons all-purpose flour
- 1 1/3 cups whole milk, heated
- 3 ounces unsweetened chocolate
- 1 ounce semisweet chocolate
- 1/2 cup + 1 tablespoon cane sugar
- 3 tablespoons Chambord liqueur, Crème de Framboise (or highly condensed raspberry sauce)
- 1 teaspoon pure vanilla extract
- 6 large egg yolks, beaten
- 3 tablespoons seedless raspberry purée
- 7 large egg whites
- 1/2 pint fresh raspberries for garnish
- Preheat oven to 375 degrees F. Heavily butter and sugar a 1 1/2 quart soufflé dish. Have ready a sheet pan and some hot water.
- Melt butter in a medium-sized saucepan. Stir in flour and cook, stirring constantly, over medium heat for one (1) minute. Gradually add the hot milk, stirring constantly.
- Melt the chocolate with the sugar and Chambord liqueur and stir the chocolate mixture into the béchamel. Stir in the vanilla extract. Set aside and allow to cool slightly. [If the mixture is too hot, your egg whites will deflate.] Beat the egg yolks. Beat in the raspberry purée and add to the cooled chocolate mixture.
- Beat egg whites with 2 tablespoons sugar until not quite stiff. Stir 2 tablespoonsful into the chocolate mixture, just to lighten it. Then add the chocolate mixture 1/3 at a time to the whites, GENTLY folding in after each addition. Mixture need not be perfectly blended. Pour into prepared soufflé dish. Set on the sheet pan and pour enough hot water IN SHEET PAN to cover the bottom. Bake for 35-45 minutes in the preheated oven.
- Serve immediately with confectioners sugar sifted over it.
- I’ve always suggested to my students that they never tell their guests when they plan to serve a soufflé. Then, in the unlikely event that it does fall, it can come to the table as a warm chocolate pudding (as if you intended it that way all along!) and no one will be the wiser!
- This recipe was entered in the contest for Your Best Berry Recipe
- This recipe was entered in the contest for Your Best Raspberries
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