Hot Chocolate Souffle with Raspberry Sauce
Soufflés al cioccolato con salsa di lamponi
Serves 6
Ingredients
300g dark chocolate (at least 70% cocoa solids)
30g salted butter (room temperature)
120g caster sugar (plus extra for dusting)
4 egg yolks
8 egg whites
Icing sugar for dusting
220g raspberries
70g icing sugar
50ml red wine
50ml Grand Marnier
Preparation
Butter 6 individual ramekins, sprinkle with caster sugar inside and shake off any excess. Chill until required.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Make sure that the water doesn’t touch the bowl. Beat in the 4 egg yolks, one at the time, until the mix thickens.
In a large bowl, whisk the egg whites until stiff. Whisk in the caster sugar, one tablespoon at a time.
Fold a little of the egg white mixture into the melted chocolate, then fold the chocolate mix into the remaining whisked egg whites until evenly combined.
Divide the soufflé mixture between the prepared ramekins. (Run your finger between the inside edge of each ramekin and the mixture to make a small groove, this will help the soufflé to rise evenly).
Place the ramekins on a baking tray and bake in the middle of a preheated oven at 220º for 12 to 14 minutes until well risen and just wobbly in the middle.
In the meantime to make the raspberries sauce, blitz the raspberries in a food processor then pass through a sieve into a small saucepan.
Add in the icing sugar, the wine and the Grand Marnier bring to a simmer and cook for 5 minutes until slightly reduced. Stir occasionally.
Dust the soufflé with icing sugar and serve immediately with the warm raspberry sauce.