Warm Chocolate Soufflé Cakes With Raspberry Sauce

Name: Warm Chocolate Soufflé Cakes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 2/3 cup granulated sugar; 1/4 cup fresh orange juice; 1 (12-ounce) package frozen unsweetened raspberries, thawed; Cakes:; Cooking spray; 2 tablespoons granulated sugar; 3/4 cup fat-free milk; 1/4 cup half-and-half; 2 ounces unsweetened chocolate, chopped; 1/4 cup unsweetened cocoa; 1 teaspoon vanilla extract; 1 1/4 cups granulated sugar, divided; 1/4 cup butter, softened; 3 large egg yolks; 1/4 cup all-purpose flour (about 1 ounce); 1/4 teaspoon cream of tartar; 5 large egg whites; 1 tablespoon powdered sugar

Servings: persons

Sauce:
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed
Cakes:
Cooking spray
2 tablespoons granulated sugar
3/4 cup fat-free milk
1/4 cup half-and-half
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 1/4 cups granulated sugar, divided
1/4 cup butter, softened
3 large egg yolks
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon cream of tartar
5 large egg whites
1 tablespoon powdered sugar

1
To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.
2
To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
3
Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.
4
Preheat oven to 325u00b0.
5
Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.
6
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.
7
Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325u00b0 for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

959

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sauce:, 2/3 cup granulated sugar, 1/4 cup fresh orange juice, 1 (12-ounce) package frozen unsweetened raspberries, thawed, and more.

Yes, Warm Chocolate Soufflé Cakes With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!