CHOCOLATE RASPBERRY SOUFFLE
Wonderful dessert, from Sara Moulten and Gourmet (seen on FoodTV a few years ago). It is somewhat labor intensive, but well worth it, I think.
Provided by Chez Arnow
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. The foil should extend about 3 inches above the rim of the dish(es).
- Using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
- In a separate bowl, beat egg YOLKS, until they are thick and pale.
- In a small saucepan, combine the raspberry juice with 1 1/2 T of sugar. Bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. If you add too quickly, it will cook the yolks. Continue to beat mixture for 1 minute.
- Add yolk/raspberry mixture to chocolate in the same manner as above.
- In a large bowl, beat egg WHITES until frothy, then add the cream of tartar. Continue to beat until the whites hold soft peaks. Add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
- In a chilled bowl, beat the cream until is has stiff peaks.
- Stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. Just before they are fully incorporated, fold in the whipped cream.
- Spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. Remove collar just before serving.
- Can be made up to 1 day in advance.
Nutrition Facts : Calories 548.6, Fat 41, SaturatedFat 24.3, Cholesterol 297.5, Sodium 123.9, Carbohydrate 40.3, Fiber 5.5, Sugar 30.3, Protein 11.8
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