Chocolate Soufflé With Raspberry Topping

When it comes to making a Valentine’s Day dessert for two, it doesn’t get much better than Chocolate Soufflé, especially when it is topped with a delicious raspberry topping. The rich and decadent chocolate, when paired with the sweet and tart raspberry sauce, makes for the perfect special occasion dessert.

Best of all, it is a dessert that is served in individual ramekins. Not only does this make serving them easy, it also means that each of you gets an equal and individual portion. And in my house, when it comes to dessert, this is important!

Not to mention that when it comes to clean up, there are less dishes to wash. Because you didn’t have to cut, slice and serve individual pieces of a cake, at the end of the evening there are only the two ramekins and two forks to wash. Just another reason that you will love this recipe.

The Difference Between Chocolate Soufflé and Chocolate Cake

Although they may look similar in appearance a soufflé and cake have differences in their ingredients, preparation, and texture. Here are some key differences between the two:

Ingredients

Eggs: Soufflés rely heavily on eggs, particularly egg whites, for their characteristic rise and airy texture. The egg whites are beaten until stiff peaks form and then are gently folded into the base mixture. This aeration is crucial for the soufflé’s light and fluffy consistency.

Leavening Agents: Soufflés, unlike cake batters typically don’t use chemical leavening agents like baking powder or baking soda. Instead, they achieve their rise primarily through the incorporation of beaten egg whites.

Texture

Airy and Puffy: A soufflé is known for its light, airy, and puffy texture. The incorporation of beaten egg whites creates a structure that allows the soufflé to rise dramatically in the oven.

Delicate: Soufflés are delicate and can collapse if not handled gently. They are best enjoyed immediately after being taken out of the oven while still puffed.

Cakes are more sturdy and dense. They are best served at room temperature rather than when immediately pulled out of the oven.

Baking Method

Individual Portions: Much like Molten Lava Cakes, Soufflés are often baked and served in individual ramekins. This individualized baking helps them achieve the desired height and texture.

Quick Baking: Soufflés are typically baked at a high temperature for a short period. The quick baking time contributes to their quick rise.

Serving

Immediate Consumption: As mentioned above soufflés are best enjoyed immediately after being removed from the oven. Their delicate structure means they can deflate relatively quickly.

Cakes on the other hand can be made and served days in advance. They are typically made as a large dessert that is to be sliced and served.

Tips For Making Chocolate Soufflés

• Soufflés are a popular dessert choice for special occasions and romantic dinners. The combination of rich chocolate, delicate texture, and impressive visual presentation makes them a truly special treat.
• However, they are very delicate and can easily collapse if not prepared perfectly. Therefore be sure to follow the recipe tips below so that they turn out perfect every time.

1. Use Room Temperature Eggs

It is best to use room temperature egg whites when making chocolate soufflé. This will help them to rise when put in the oven to bake. However you can make them with cold eggs if you are in a hurry, but they will not rise as well.

2. Cream of Tartar

Cream of tartar is a critical ingredient in this recipe. It helps stabilize the egg whites and creates a firmer foam and helps them maintain their structure.

Although some recipes you can substitute lemon juice or vinegar for the cream of tartar, it is not recommended when making Chocolate Soufflé. Purchase the small container of cream of tartar, which can be found in the spice aisle at the grocery and you can also use it to make Snickerdoodle Cookies.

3. Chocolate

Be sure to use good quality chocolate as it is the primary ingredient in this recipe. Although I prefer to use dark chocolate, you can substitute semi-sweet, bittersweet or even milk chocolate in this recipe.

However be sure to use baking chocolate and not chocolate chips.The chips contain additives that prevent them from melting properly.

4. Do Not Open The Oven Door

The most important tip to follow is to not open the oven door while the soufflés are baking. Doing so will likely cause the soufflés to fall and collapse.

Instead, use your oven light to keep an eye on them as they bake.

5. The Topping 

You can serve the chocolate soufflés plain, however if you add a topping not only do they look even more impressive, they taste even better. Some common toppings include a dusting of powdered sugar, a drizzle of chocolate, whipped cream, vanilla ice cream, or a fruit based syrup.

I have included my favorite raspberry topping in the recipe card below. Just be sure to have it ready when the chocolate soufflé comes out of the oven because it is best to eat the dessert while it is still warm.

Chocolate Soufflé With Raspberry Topping Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3 tablespoons unsalted butter, at room temperature
• 5 tablespoons granulated sugar
• 3 ounces dark chocolate baking bar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Pinch of salt

Optional Raspberry Topping

• 1 cup fresh raspberries
• 3 tablespoons granulated sugar

INSTRUCTIONS

Preheat oven to 375°F. Brush two 6 or 8 ounce ramekins with 1 tablespoon of the room temperature butter, then coat the inside with 2 tablespoons of the sugar. Place the two ramekins on a baking sheet and set aside.

In a double broiler or in a small saucepan add 1 to 2 inches of water and bring to a simmer over medium-low heat. In a small heatproof bowl or in the top bowl of the double broiler, combine the dark chocolate and remaining 1 tablespoon of butter. 

Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside. 

Separate the eggs and put the egg whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate. 

Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and use an electric hand mixer to whip until medium-stiff peaks form.

Gently fold the whipped egg whites into the chocolate mixture, mixing until just incorporated. Do not overmix as this will deflate the egg white peaks. Carefully divide the mixture between the two prepared ramekins.

Bake Time Required

Place the baking sheet with the ramekins into the oven and bake for 30 minutes or until the soufflés rise about 1 inch over the top edge of the ramekins. Do not open the door to check on the progress – instead use your oven light.

While the soufflés are baking in the oven make the raspberry sauce by combining the berries and sugar in a small saucepan placed over medium heat. Stir frequently and cook for 5-6 minutes or until the berries completely break down. If you don’t want the seeds in the sauce strain the mixture in a fine mesh colander.

Once the chocolate soufflés come out of the oven drizzle the raspberry sauce over top and serve immediately.

Enjoy! Mary

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