Molten Chocolate Souffle Recipe
Raspberry Coulis, Dave’s Vanilla Ice Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Souffle
Raspberry Coulis
Ice Cream
Method
Souffle Preparation
- 1
Melt Chocolate and Butter
Preheat your oven to 200°C (392°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together using a double boiler or microwave, stirring until smooth. Let it cool slightly.
- 2
Prepare the Egg Mixture
In a separate bowl, whisk the eggs and granulated sugar together until pale and fluffy. Add the vanilla extract and mix well.
- 3
Combine Ingredients
Pour the melted chocolate mixture into the egg mixture and gently fold together. Sift the flour and salt over the mixture and fold until just combined.
- 4
Bake
Grease ramekins with butter and dust with sugar. Pour the souffle mixture into the ramekins and place them on a baking tray. Bake for 12-15 minutes until the tops are set but the centers are still soft.
Raspberry Coulis Preparation
- 5
Make the Coulis
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain through a fine sieve to remove seeds, if desired.
Serving
- 6
Plate the Dish
Carefully remove the souffle from the oven. In each serving dish, place a souffle, drizzle with raspberry coulis, and top with a scoop of Dave's Vanilla Ice Cream.
