Warm Chocolate Soufflé Cakes with Raspberry Sauce

Warm Chocolate Soufflé Cakes with Raspberry SauceRecipe
Photo: Oxmoor House
You can make the sauce for this cake a day ahead and keep it refrigerated. Garnish soufflés with fresh raspberries or mint, if desired.


12 servings (serving size: 1 cake and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 273
Caloriesfromfat 27 %
Fat 8.1 g
Satfat 4.3 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 48.1 g
Fiber 2.5 g
Cholesterol 64 mg
Iron 1.2 mg
Sodium 63 mg
Calcium 54 mg


2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed
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


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.

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

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.

Preheat oven to 325°.

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.

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.

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. 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. Sprinkle evenly with powdered sugar; serve with raspberry sauce.