Chocolate Soufflé with Raspberry Coulis and Fresh Whipped Cream

Servings:

• 4-6 people

Ingredients:

For the soufflé:

• 3 ounces high-quality dark chocolate (70% cocoa), broken into small pieces
• 1/2 cup (1 stick) unsalted butter, plus more for greasing the dish
• 1 cup granulated sugar
• 4 large egg yolks
• 1/2 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 3 large egg whites

For the raspberry coulis:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions:

Preheat and prepare the dish:

Preheat your oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat it with granulated sugar.

Make the chocolate mixture:

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Set aside to cool slightly.

Whisk together the egg yolks and sugar:

In a medium bowl, whisk together the egg yolks and sugar until light and fluffy.

Sift the flour over the egg yolk mixture:

Sift the flour over the egg yolk mixture and whisk until just combined.

Temper the egg whites:

In a separate large bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.

Fold the egg whites into the chocolate mixture:

Gently fold one-third of the egg whites into the melted chocolate to lighten it.

Combine the egg yolk mixture with the chocolate mixture:

Fold the egg yolk mixture into the chocolate mixture, then gently fold in the remaining two-thirds of the egg whites until no white streaks remain.

Pour the soufflé batter into the prepared dish:

Pour the soufflé batter into the prepared dish and smooth the top.

Bake the soufflé:

Bake the soufflé for 35-40 minutes or until puffed and set. Rotate the dish halfway through baking to ensure even rising.

Prepare the raspberry coulis:

Rinse the raspberries and pat them dry with a paper towel. In a small saucepan, combine the raspberries and granulated sugar. Cook over medium heat, mashing the berries with a potato masher or fork as they release their juices. Bring to a simmer and cook until the mixture thickens slightly, about 5-7 minutes.

Prepare the whipped cream:

In a separate bowl, beat the heavy cream and granulated sugar until stiff peaks form.

To serve:

Dust the top of the soufflé with powdered sugar and spoon the raspberry coulis over the top. Serve immediately, topped with fresh whipped cream.