Chocolate Raspberry Souffle

by: Chef Matt Chatfield

Gl
Compatible Wolf Appliances:

Yeilds
8
Servings
Prep Time
10-15
minutes
Cook Time
20
minutes

Modes

Bake

Ingredients

  • 7 ounces Belgian-style chocolate (55%-65% dark), chopped or chipped
  • 5 Tablespoons unsalted butter, softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 Tablespoons warm water
  • 2 Tablespoons raspberry liqueur (optional)
  • 10 Tablespoons sugar
  • 8 large egg whites, at room temperature
  • 3 large egg yolks
  • 1/4 teaspoon cream of tartar or 1/2 teaspoon fresh lemon juice

Instructions

Preheat the Wolf Oven to 400°F on Bake Mode with a rack in position 3. 

Add the chocolate and 4 Tablespoons of softened butter to a medium heatproof bowl. Bring a saucepan filled with an inch of water to a very slow simmer and set the bowl over the saucepan, but not touching the water. Stir the chocolate until melted and smooth. Remove the chocolate mixture from the heat and stir in the vanilla extract.

Coat 8, 6-ounce, ramekins with approximately 1 Tablespoon of softened butter and sugar. 

Put the egg whites in the bowl of a standing mixer or large, non-reactive bowl and add the cream of tartar or lemon juice. Beat on medium speed until frothy. Gradually add 8 Tablespoons of sugar and increase the speed to high. Beat until the whites hold a stiff but not dry peak and set aside.

Combine the egg yolks and warm water in the bowl of the standing mixer or large bowl and beat until frothy. Gradually add 2 Tablespoons sugar and raspberry liqueur, vanilla extract, and continue beating until ribbons form, about 3 minutes. Fold the egg yolk mixture into the chocolate mixture. 

Fold about a third of the egg white mixture into the chocolate to lighten the consistency. Then fold in the remaining whites until blended. Don't worry if there are streaks - it will not affect the flavor of the dish and the goal is to retain as much air in the mixture as possible.

Gently ladle or spoon the soufflé mixture into the ramekins and place on a baking sheet. 

Immediately bake until the soufflé rises about 1 1/2 inches and the tops are touched with brown, about 18 to 20 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately. A vanilla sauce, such as crème anglaise, goes nicely with the soufflé as well.

It is safest to serve the soufflé on a small plate lined with a napkin or doily as the ramekins will be hot coming out of the oven.