Warm Chocolate Soufflé Cakes with Raspberry Sauce

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.

Yield: 12 servings (serving size: 1 cake and 2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 27%
  • Fat: 8.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 48.1g
  • Fiber: 2.5g
  • Cholesterol: 64mg
  • Iron: 1.2mg
  • Sodium: 63mg
  • Calcium: 54mg

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

Preparation

  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 325°.
  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 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.
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