- Home
- Recipes
-
Categories
- Eggplant (76)
- Chocolate (117)
- Mushrooms (108)
- Strawberry (103)
- Drinks (103)
- Tomatoes (209)
- Cottage cheese (122)
- Second courses (519)
- Easter (93)
- Post (106)
- Recipes from the chef (99)
- Apples (147)
- Cheese (177)
- Chicken (132)
- Summer recipes (123)
- Puff pastry (75)
- Blanks (73)
- Salmon (72)
- Pancakes (108)
- Pie (84)
- Cream (129)
- Cake (71)
- Pork (116)
- Fish (71)
- Beef (93)
- Potato (163)
- Bread (79)
- Easter cakes (82)
- Soup (107)
- Fig (85)
- Walnuts (111)
- Honey (79)
- Garlic (180)
- Cucumbers (73)
- Carrot (129)
- Pepper (116)
- Chicken dishes (91)
- Desserts (226)
- Meat dishes (138)
- Snacks (198)
- Feel sick (119)
- Sour cream recipes (79)
- Oranges (74)
- Bakery (302)
- Eggs (225)
- Lemon (102)
- Dinner (413)
- Pies (134)
- Vegetables (122)
- Ice cream (75)
- Recipes with milk (118)
- Salads (221)
- Cookies (75)
- Breakfast (207)
- Sandwich (107)
- Trick (90)
- Baking with egg (88)
- Collection of recipes (1201)
- There are common allergens (960)
- Just (967)
- Impressive recipe (728)
- Dinner with potatoes (110)
- Hot dishes for new year (310)
- Garlic season (327)
- Carrot season (221)
- Potato season (163)
- Recipe with video (179)
- Poultry dishes (85)
- In 30 minutes (293)
- Flour main courses (127)
- Green season (327)
- Does not contain common allergens (250)
- The island (236)
- Low calorie (153)
- Sweet pepper season (94)
- Tomato season (171)
- Snack (179)
- Snacks with bread or lavash (75)
- Salads with vegetables (82)
- Cucumber season (70)
- In 15 minutes (85)
- Breakfasts with eggs (84)
- Soups (103)
- First courses (104)
- Baking (129)
- Low calorie (119)
- Dinner (283)
- About
- Contact
Raspberry soufflé in chocolate sauce

How to cook Raspberry soufflé in chocolate sauce
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.
Reviews: 0
Have you already prepared this recipe? Tell what you think.