Jul 14 2026
Restaurants›GOEN Dining + Bar›Melting Dark Chocolate Soufflé Recipe

Melting Dark Chocolate Soufflé Recipe

Inspired by GOEN Dining + Bar
Time1h
Serves4

Vanilla Bean Ice Cream | Raspberry Coulis

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Ingredients

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Soufflé

Raspberry Coulis

Vanilla Bean Ice Cream

Method

Soufflé Preparation

  1. 1

    Melt the Chocolate

    Preheat the oven to 190°C (375°F). In a heatproof bowl, combine dark chocolate and butter. Melt over a double boiler, stirring until smooth. Remove from heat and let cool slightly.

  2. 2

    Mix the Egg Yolks

    In a separate bowl, whisk together egg yolks, half the sugar, flour, vanilla extract, and a pinch of salt until well combined. Gradually add the melted chocolate mixture and stir until smooth.

  3. 3

    Whip Egg Whites

    In another bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff peaks form.

  4. 4

    Combine Mixtures

    Gently fold the whipped egg whites into the chocolate mixture in three additions until no white streaks remain.

  5. 5

    Bake the Soufflés

    Pour the batter into buttered ramekins and bake for 12-15 minutes until puffed and slightly cracked on top. Serve immediately.

Raspberry Coulis Preparation

  1. 6

    Prepare the Coulis

    In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a sieve to remove seeds.

Vanilla Bean Ice Cream Preparation

  1. 7

    Make the Ice Cream Base

    In a saucepan, combine heavy cream, milk, sugar, and vanilla bean (with seeds). Heat over medium heat until the mixture is warm.

  2. 8

    Temper the Egg Yolks

    In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks, whisking constantly to temper. Then, pour the yolk mixture back into the saucepan.

  3. 9

    Cook the Mixture

    Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and chill in the refrigerator.

  4. 10

    Churn the Ice Cream

    Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.

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