Roy Yamaguchi’s Melting Hot Chocolate Souffle Recipe
Raspberry Coulis, Lappert’s Vanilla Bean Ice Cream
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Ingredients
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Soufflé
Raspberry Coulis
Serving
Method
Soufflé Preparation
- 1
Melt the Chocolate
Preheat your oven to 200°C (400°F). In a double boiler, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.
- 2
Whisk the Egg Mixture
In a mixing bowl, separate the egg yolks and whites. Whisk the egg yolks with granulated sugar until pale and creamy. Gradually add the melted chocolate mixture, stirring until combined.
- 3
- 4
Add Flour and Bake
Sift the all-purpose flour into the mixture and fold gently. Pour the mixture into greased ramekins, filling them about 3/4 full. Bake for 12-15 minutes until puffed and set on the edges but still soft in the center.
Raspberry Coulis Preparation
- 5
Cook the Raspberries
In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 10 minutes.
- 6
Strain the Coulis
Remove from heat and strain the mixture through a fine sieve to remove the seeds. Allow to cool.
Serving
- 7
Plate the Dessert
Once the soufflés are baked, remove them from the oven. Serve immediately with raspberry coulis drizzled on top and a scoop of Lappert’s Vanilla Bean Ice Cream on the side.
