Chocolate Souffle Recipe

Directions

1. 1

   Prepare the Souffle Dish

   Preheat your oven to 375°F (190°C). Grease four ramekins with butter and dust with sugar, tapping out the excess.

2. 2

   Melt Chocolate

   In a heatproof bowl, combine dark chocolate and butter. Melt in a microwave or over a double boiler until smooth, stirring occasionally.

3. 3

   Whisk Egg Yolks

   In another bowl, whisk together the egg yolks and half of the sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract.

4. 4

   Beat Egg Whites

   In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

5. 5

   Combine Mixtures

   Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.

6. 6

   Bake Souffles

   Spoon the mixture into the prepared ramekins, filling them about three-quarters full. Bake for 12-15 minutes or until puffed and set.

7. 7

   Prepare Raspberry Coulis

   While the souffles are baking, prepare the raspberry coulis by pureeing fresh raspberries with a little sugar and straining to remove seeds.

8. 8

   Serve

   Once souffles are baked, remove from the oven, and serve immediately with raspberry coulis and a scoop of Lappert's vanilla ice cream.