BAMA'S CHOCOLATE RASPBERRY FALLEN SOUFFLE
A number of years ago while working as pastry chef at a well known, upscale restaurant in Los Angeles I was noodling around with my chocolate souffle recipe which was having its own problems as I was having to share the ovens with the chef and line cooks and couldn't ever get one at the right temperature. This cross between a...
Provided by Karen Grant
Categories Chocolate
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Butter and flour a 10 inch springform pan. In top of double boiler that's been set over barely simmering water, melt chocolates with butter, stirring until mixture is smooth. Remove the top of pan from heat and let mixture cool to room temperature and stir in liqueur. In large electric mixing bowl, beat egg yolks with sugar for 10 minutes,until mixture is thick and pale, and forms ribbon when beater is lifted. In clean separate bowl and balloon whip, beat egg whites until they barely hold stiff peaks. Fold 1/3 chocolate mixture into yolk mixture, then 1/3 of the whites lightly so as not to deflate them, then fold in remaining chocolate and eggwhites in the same manner until all are just incorporated. Turn the mixture into the prepared pan then gently drop spoonsful of remaining preserves onto batter. With fork, swirl the jam around the pan and through the batter once or twice. You don't want to fully incorporate them. Place in pre-heated 350 degree oven for 25 to 30 minutes until the edges have puffed (the center will not be set, so don't worry about it). Let cake completely cool in pan on a rack, then set in fridge to chill for 4 hours up to 4 days. Slice with a sharp knife you keep dipping in hot water. Serve with a smattering of raspberries on the plate and dollops of lightly sweetened whipped cream.
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Waseem Baloch
[email protected]I've never been a fan of chocolate souffle, but this recipe changed my mind. It's light and airy, with a rich chocolate flavor.
KADER SHIKDER
[email protected]This recipe is a bit tricky, but it's worth the effort. The souffle is light and fluffy, and the raspberry sauce is the perfect complement.
Hasan Ahmod Khan
[email protected]I'm not sure what I did wrong, but my souffle didn't turn out right. It was dense and rubbery.
Miss Shapla
[email protected]This souffle is absolutely delicious. The chocolate and raspberry flavors are perfectly balanced.
Ms Abu bokkor
[email protected]I've made this souffle several times now, and it's always a crowd-pleaser. It's the perfect dessert for a special occasion.
Henry Silva
[email protected]This was my first time making a souffle, and it turned out great! I was so impressed with myself.
Shem yessar
[email protected]I'm not a big fan of chocolate, but I loved this souffle. The raspberry sauce really makes it.
MR.NISAT ALI
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The souffle is simply divine.
jaden Steele
[email protected]I followed the recipe exactly, but my souffle didn't rise as much as I expected. It was still delicious, but I'm not sure what I did wrong.
Cchsy Gfdi
[email protected]The souffle rose beautifully in the oven, and the raspberry sauce was the perfect finishing touch. I will definitely be making this again.
MD:ROKI Ali
[email protected]This chocolate raspberry fallen souffle was a hit at my dinner party! It was light and fluffy, with a perfect balance of chocolate and raspberry flavors. My guests raved about it.