- Home
- Recipes
-
Categories
- Breakfast (258)
- Sandwich (108)
- Baking with egg (119)
- Collection of recipes (1685)
- There are common allergens (1341)
- Just (1351)
- Impressive recipe (1010)
- Dinner with potatoes (155)
- Hot dishes for new year (447)
- Garlic season (469)
- Carrot season (315)
- Potato season (233)
- Recipe with video (250)
- Poultry dishes (118)
- In 30 minutes (405)
- Flour main courses (176)
- Green season (446)
- Does not contain common allergens (357)
- The island (337)
- Low calorie (153)
- Sweet pepper season (134)
- Tomato season (233)
- Snack (242)
- Snacks with bread or lavash (106)
- Salads with vegetables (108)
- In 15 minutes (113)
- Breakfasts with eggs (112)
- Soups (142)
- First courses (144)
- Baking (194)
- Low calorie (228)
- Dinner (556)
- Desserts (124)
- 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.