Raspberry soufflé in chocolate sauce

Ingredients

• 300 g raspberries, plus more for serving
• 120 g icing sugar, plus more for shaping
• 4 egg whites
• butter
• 200 g bitter (70-80% cocoa) chocolate
• 60 g cocoa powder
• 120 g of honey
• 50 ml cream with a fat content of at least 30%

Cooking

Step 1

Place the raspberries in a saucepan. Add sugar and 40-50 ml of water. Stir. Cook over low heat for 5 minutes. - the berries should give some juice, but keep their shape.

Step 2

Remove the saucepan from the fire. Wipe the berry mass through a sieve, removing the seeds. Cool completely.

Step 3

Whisk egg whites with powdered sugar until firm. Add in batches to raspberries. Stir quickly with a silicone spatula.

Step 4

Lubricate portioned heat-resistant molds with butter, sprinkle with powdered sugar, shake off the excess. Spread the soufflé over them, filling them about 2/3. Bake at 180°C for 15-20 minutes. Remove the molds from the oven, let the souffle cool.

Step 5

For the sauce: Break the chocolate into pieces. Melt in a water bath, adding cream and cocoa. At the very end, add honey, mix until smooth and immediately remove from heat.

Step 6

Pour the sauce into deep bowls. Break the soufflé into large pieces and carefully place in the sauce, garnish with berries and serve immediately.