Recipes
Chocolate and Raspberry Soufflés
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15mins | 20mins | 2 |
- By Sunrise viewer and Homecook Hero James Worrell
- Souffles
- 65g of quality bittersweet (dark) chocolate (70% cocoa)
- (I've been using the strong Callebaut Callets - will bring a bag)
- 3 x free range egg whites
- 1 x free range egg yolk
- 2 x tbsp of caster sugar
- 1 1/3 tbsp of unsalted butter
- 1 tbsp of warm water
- 1 x punnet of fresh raspberries
- Icing sugar to dust
- Melted unsalted butter for greasing ramekins
- Caster sugar to coat inside of ramekins and sprinkle on raspberries
- Sauce
- 65g chocolate
- 15g unsalted butter
- 1/4 cup pure cream
- Ice cream to serve (Sara Lee French Vanilla or similar)
- Set an oven rack in the lower third of the oven and pre heat oven to 220 degrees Celsius.
- Rinse the raspberries - no need to dry - a little moisture helps form a sauce.
- Brush the inside of the ramekins with melted/soft unsalted butter. Brush the sides vertically outwards - ie start from the bottom of the dish and brush to the rim in vertical strokes. Be sure not to leave any bristles behind. Put about 2 tbsp of caster sugar in each and roll around to thoroughly coat the inside of the dishes and tap out excess. Add a layer raspberries in the base and sprinkle with a little sugar. You may wish to hold back a few raspberries to decorate while serving. Place the ramekins in the fridge.
- Put the soufflé's chocolate and unsalted butter in a heat proof bowl. Bring a saucepan filled with about an inch of water to a very slow simmer, set the bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and set aside.
- Combine the egg yolk and warm water in a bowl and beat until frothy. Gradually add 1tbsp of caster sugar and continue beating until ribbons form (about 5 mins). Very lightly fold the yolk mixture into the melted chocolate.
- In another bowl, beat the egg whites on medium until frothy, then gradually add the 2tbsp of sugar and increase speed to high. Beat until stiff, but not dry peaks.
- Immediately take a small amount of the whites and gently fold into the chocolate yolk mixture to slacken it. Then gradually and gently fold the remaining whites until combined. Gently ladle the mixture into the ramekins. Scrape the mixture level and run your thumb evenly around the rim of the ramekin - this is to help it rise straight up (hopefully!). Place on a tray in the oven, reduce the heat to 180 degrees Celsius and bake the soufflé until it rises about 1 1/2 inches above the ramekin and the tops are slightly brown. About 15 minutes.
- While the soufflés are in the oven for the 15 minutes, take the second saucepan and heatproof bowl and add the contents for the sauce and melt and stir until smooth. Remove from heat and pour into the two shot glasses.
- The ramekins come out of the oven very hot and are served immediately, so you need to serve on an additional plate. You can decorate the plate with the raspberries you held back and a quenelle of ice cream (helps if the ice cream is out of the freezer for about 10 mins). Once the soufflés are cooked, remove from the oven, dust with a little icing sugar and place on this prepared plate and serve immediately with the shot glass of sauce. This is essential as the soufflé will begin to settle as it cools.
Try James's great recipe for yourself.
It even won him the heart of his girlfriend Diana when he proposed on the show!
Equipment
- oven
- scales are handy
- electric Beaters or a whisk
- 2 x approx 15 - 20cm saucepans (for double boilers)
- 2 x heatproof bowls to fit on top of saucepans (to melt chocolate)
- various spoons and a spatula
- 2 x ramekins (approx 10cm diameter x 7cm high)
- brush
- sieve or dusting cup for icing sugar (not sure of actual name - think cappuccino)
- 2 x rectangular plates (say 40cm x 20cm) to serve on - white
- 2 x shot glasses
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