Chocolate Raspberry Souffle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 9 ounces bittersweet chocolate, coarsely chopped
• 3 ounces unsweetened chocolate, coarsely chopped
• 6 egg yolks
• 1.5 (10 ounce) packages frozen raspberries, thawed crushed & strained to make about 3/4 cup
• 1 1/2 tablespoons sugar
• 1/3 cup sugar
• 9 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 2 cups heavy cream, well chilled

Recipe

• 1 fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. the foil should extend about 3 inches above the rim of the dish(es).
• 2 using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
• 3 in a separate bowl, beat egg yolks, until they are thick and pale.
• 4 in a small saucepan, combine the raspberry juice with 1 1/2 t of sugar. bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. if you add too quickly, it will cook the yolks. continue to beat mixture for 1 minute.
• 5 add yolk/raspberry mixture to chocolate in the same manner as above.
• 6 in a large bowl, beat egg whites until frothy, then add the cream of tartar. continue to beat until the whites hold soft peaks. add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
• 7 in a chilled bowl, beat the cream until is has stiff peaks.
• 8 stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. just before they are fully incorporated, fold in the whipped cream.
• 9 spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. remove collar just before serving.
• 10 can be made up to 1 day in advance.