Chocolate Soufflé with Raspberry Coulis

A light and airy chocolate soufflé paired with a tangy raspberry coulis for a delightful dessert.

Prep Time

20 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.80/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4ozBittersweet Chocolate(Finely chopped)

£1.50

2tbspUnsalted Butter(Plus extra for greasing ramekins)

£0.30

2tbspAll-Purpose Flour(Plus extra for dusting ramekins)

£0.05

0.5cupWhole Milk

£0.20

0.3cupGranulated Sugar(Divided)

£0.10

3largeLarge Eggs(Separated)

£1.00

0.1tspSalt

£0.30

12ozRaspberries(Fresh or frozen)

£3.50

2tbspPowdered Sugar(For raspberry coulis, adjust to taste)

£0.15

1tspLemon Juice(Freshly squeezed, for raspberry coulis)

£0.10

Total Cost

£7.20

£1.80 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Grease four ramekins thoroughly with butter, then dust with flour, tapping out any excess. Place the ramekins on a baking sheet.
2.
In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3.
In a saucepan, whisk together the milk and 2 tablespoons of the granulated sugar. Heat over medium heat until just simmering. Gradually whisk the hot milk mixture into the melted chocolate, ensuring it's well combined and smooth. Stir in the flour until a smooth paste forms.
4.
Remove from heat and let cool for 5 minutes. Whisk in the egg yolks, one at a time, until well combined.
5.
In a clean, dry bowl, beat the egg whites with the salt using an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form.
6.
Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.
7.
Divide the soufflé batter evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a 'clean' edge. This helps the soufflé rise straight.
8.
Bake for 20-25 minutes, or until the soufflés are puffed and the centers are set but still slightly moist. Avoid opening the oven door during baking.
9.
While the soufflés are baking, prepare the raspberry coulis. Combine the raspberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds (optional).
10.
Serve the soufflés immediately with the raspberry coulis spooned over the top or on the side. Dust with powdered sugar, if desired.

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My Notes

Nutrition Information

Nutrition per serving (175g)

375 kcal / 1569 kJ

Carbs

43g

17% of RDA

Fat

22g

31% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

32 g

36% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Ensure all ingredients are at room temperature for optimal results.

Be gentle when folding the egg whites into the chocolate mixture to avoid deflating the batter.

Serve the soufflés immediately after baking as they will deflate quickly.

Don't overbake the soufflés. They should still be slightly moist in the center.

For a richer flavor, use high-quality chocolate.

Cooking Equipment

Oven

Stove

Mixing Bowls

Whisk

Saucepan

4 ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

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