Warm Chocolate Soufflé Cakes with Raspberry Sauce

Name: Warm Chocolate Soufflé Cakes with Raspberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter, softened; 0 teaspoons cream of tartar; 5 larges egg whites; 3 larges egg yolks; 177 milliliters fat-free milk; 28 grams 1/4 cup all-purpose flour (about; 158 milliliters granulated sugar; 296 milliliters granulated sugar, divided; 2 Tbsps granulated sugar; 59 milliliters half-and-half; 59 milliliters fresh orange juice; 1 Tbsp powdered sugar; 340 grams package frozen unsweetened raspberries, thawed; 57 grams unsweetened chocolate, chopped; 59 milliliters unsweetened cocoa; 1 teaspoon vanilla extract

Warm Chocolate Soufflé Cakes with Raspberry Sauce might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 255 calories, 4g of protein, and 9g of fat per serving. This recipe serves 12. From preparation to the plate, this recipe takes around 45 minutes. If you have granulated sugar, milk, orange juice, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Sauce

Equipment you will use

Food Processor

Sieve

Bowl

To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Ingredients you will need

Granulated Sugar

Cooking Spray

Equipment you will use

Ramekin

Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil).

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat; add chocolate, stirring until chocolate melts.

Ingredients you will need

Chocolate

Add cocoa and vanilla, stirring with a whisk.

Ingredients you will need

Vanilla

Cocoa Powder

Equipment you will use

Whisk

Pour into a large bowl; cool completely.

Equipment you will use

Bowl

Preheat oven to 32

Equipment you will use

Oven

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.

Ingredients you will need

Granulated Sugar

Egg Yolk

Butter

Equipment you will use

Blender

Bowl

Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.

Ingredients you will need

Chocolate

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

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.

Ingredients you will need

Granulated Sugar

Cream Of Tartar

Egg Whites

Chocolate

Equipment you will use

Ramekin

Blender

Bowl

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake at 325 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.

Equipment you will use

Oven

Ramekin

Spatula