Chocolate-Raspeberry Souffle

Chocolate-Raspeberry Souffle
This double chocolate souffle, made with cocoa powder and melted chocolate chips, is served with a bright raspberry sauce.
Makes 6
Prep 25 m
Bake 35 m
Cook 10 - 12 m


Garnish (optional):


  1. 1 of 8 Heat oven to 350 degrees F. Coat inside of 1-1/2-quart souffle dish with nonstick cooking spray.
  2. 2 of 8 Separate eggs; place yolks in small bowl, whites in large bowl along with the 3 additional whites.
  3. 3 of 8 Combine cocoa powder, sugar, flour and salt in medium-size saucepan. Gradually whisk in milk until well blended. Cook over medium heat, whisking, until mixture thickens and boils, 10 to 12 minutes. Remove from heat. Add vanilla. Whisk a little hot chocolate mixture into yolks; whisk yolk mixture into chocolate in saucepan. Stir in chips until melted.
  4. 4 of 8 Beat together egg whites and cream of tartar at high speed until stiff, but not dry, peaks form.
  5. 5 of 8 Gently but thoroughly fold chocolate-yolk mixture into whites. Pour into prepared dish.
  6. 6 of 8 Bake in 350 degrees F oven for 35 minutes or until souffle is puffy and shakes slightly when jiggled.
  7. 7 of 8 While souffle is baking, press raspberries and syrup through fine sieve over bowl to remove seeds; you should have 1/2 cup sauce.
  8. 8 of 8 Serve souffle immediately with raspberry sauce. Garnish with fresh raspberries, if desired.
Nutrition Information for Chocolate-Raspeberry Souffle
Servings Per Recipe: 6
Per Serving: 3 g fiber, 179 mg sodium, 3 g sat. fat, 107 mg chol., 9 g pro., 173 kcal cal., 6 g Fat, total, 26 g carb.