Chocolate-Raspberry Soufflé
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 large
Egg Yolk1 tsp
Kosher Salt (plus more)6 large
Egg White (room temperature)1 cup
Heavy CreamDirections:
1
Let cool slightly, then coarsely chop
2
Position rack in center of oven; preheat to 375°F
3
Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes
4
Let cool slightly, then coarsely chop
5
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush
6
Sprinkle with sugar, tilting to coat completely and tapping out any excess
7
Arrange prepared ramekins on baking sheet
8
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes
9
Remove bowl from heat
10
Stir in egg yolk and 1/4 tsp
11
Salt
12
Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes
13
Gradually add 1/2 cup sugar, 1 Tbsp
14
At a time, and beat until medium peaks form, 6–7 minutes
15
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten
16
Fold in remaining egg whites in 2 batches
17
Divide batter among prepared ramekins, filling completely
18
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes
19
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form
20
Dollop soufflés with cream, top with chopped pistachios, and serve immediately
21
Position rack in center of oven; preheat to 375°F
22
Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes
23
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush
24
Sprinkle with sugar, tilting to coat completely and tapping out any excess
25
Arrange prepared ramekins on baking sheet
26
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes
27
Remove bowl from heat
28
Stir in egg yolk and 1/4 tsp
29
Salt
30
Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes
31
Gradually add 1/2 cup sugar, 1 Tbsp
32
At a time, and beat until medium peaks form, 6–7 minutes
33
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten
34
Fold in remaining egg whites in 2 batches
35
Divide batter among prepared ramekins, filling completely
36
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes
37
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form
38
Dollop soufflés with cream, top with chopped pistachios, and serve immediately