bama's chocolate raspberry fallen souffle
(1 rating)
A number of years ago while working as pastry chef at a well known, upscale restaurant in Los Angeles I was noodling around with my chocolate souffle recipe which was having its own problems as I was having to share the ovens with the chef and line cooks and couldn't ever get one at the right temperature. This cross between a souffle and flourless chocolate cake is a wonderful compliment to a holiday dinner table and is very forgiving.
(1 rating)
yield
12 -16
prep time
45 Min
cook time
30 Min
method
Bake
Ingredients For bama's chocolate raspberry fallen souffle
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8 ozgood quality semisweet chocolate
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8 ozgood quality bittersweet chocolate
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8 oz(1 cup) butter, unsalted cut into pieces
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2 Tbspraspberry liqueur
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3 Tbspraspberry preserves, seedless
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9large eggs, separated, the whites at room temperature
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1 3/4 cwhite sugar
How To Make bama's chocolate raspberry fallen souffle
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1Butter and flour a 10 inch springform pan. In top of double boiler that's been set over barely simmering water, melt chocolates with butter, stirring until mixture is smooth. Remove the top of pan from heat and let mixture cool to room temperature and stir in liqueur. In large electric mixing bowl, beat egg yolks with sugar for 10 minutes,until mixture is thick and pale, and forms ribbon when beater is lifted. In clean separate bowl and balloon whip, beat egg whites until they barely hold stiff peaks. Fold 1/3 chocolate mixture into yolk mixture, then 1/3 of the whites lightly so as not to deflate them, then fold in remaining chocolate and eggwhites in the same manner until all are just incorporated. Turn the mixture into the prepared pan then gently drop spoonsful of remaining preserves onto batter. With fork, swirl the jam around the pan and through the batter once or twice. You don't want to fully incorporate them. Place in pre-heated 350 degree oven for 25 to 30 minutes until the edges have puffed (the center will not be set, so don't worry about it). Let cake completely cool in pan on a rack, then set in fridge to chill for 4 hours up to 4 days. Slice with a sharp knife you keep dipping in hot water. Serve with a smattering of raspberries on the plate and dollops of lightly sweetened whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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