The taste you love, the nutrition you want.
Raspberry Chocolate Dessert Souffle
Makes 6 servings
There’s good reason that fancy restaurants charge big bucks for dessert soufflés, that you have to order in advance. While there is some fussing to this recipe, the results, and the praise from your guests, are well worth the effort. The flavor combination of raspberries and chocolate is a perfect partnership. If your oven has a convection setting, this is a great place to use it. Just remember to reduce the temperature to 350° for convection cooking.
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Butter, softened
1 (12-ounce) bag IQF Washington raspberries
1/4cup sugar
1/4 cup unsweetened cocoa
1 1/2 tablespoons cornstarch
4 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 375˚
In small bowl stir together the 2 tablespoons sugar and the 2 tablespoons cocoa.
Butter a 1-quart soufflé dish (or straight sided baking dish). Make a collar for the soufflé dish by tearing off a piece of foil about 6 inches longer than the circumference of the dish. Fold the foil in half. Butter one side of the foil. Sprinkle the sugar/cocoa mixture, by teaspoonsful, over the buttered foil. Hold the foil over the soufflé dish and shake gently to coat to be sure the foil is evenly coated.. Put remaining sugar-cocoa mixture into soufflé dish and turn and gently tap the dish to coat the bottom and sides with the cocoa mixture. Wrap the dish with the collar, folding at seam to fit tightly to the dish. Hold in place with string or paper clips. Set aside.
In medium saucepan, combine the 1/4 cup sugar, 1/4 cup cocoa and cornstarch and stir to blend. Add raspberries and cook, over medium heat, just until mixture comes to a boil.
Meanwhile, in large mixing bowl, beat egg whites and cream of tartar at high speed until foam begins to form. Gradually beat in the 1/4 cup sugar and beat until stiff peaks form.
In medium bowl, beat egg yolks. Quickly stir a few tablespoons of the hot raspberry mixture into the egg yolks to warm them. Then stir warmed egg yolk mixture into mixture in saucepan until blended. Fold the raspberry—chocolate mixture into the egg whites just until blended. Gently spoon mixture into prepared soufflé dishes. Bake until soufflé puffs and jiggles only slightly when gently shaken, about 35 to 40 minutes. Carefully remove collar. Serve immediately.
Nutrition Information per serving: calories 191.5, fat 5.98g, saturated fat 2.67g, % calories from fat 26%, protein 6g, carbohydrates 31g, cholesterol 146mg, sodium 62mg, fiber 3.28g.
