Quick & Easy

Chocolate soufflé with raspberry coulis

Do not be intimidated by the soufflé! Think of it as a flavoured base into which beaten egg whites are folded. The heat of the oven expands the air in the egg white and contracts when cooled. So serve it immediately, hot from the oven.
Chocolate soufflé with raspberry coulis



1.Preheat oven to 200°C/180°C fan-forced. Grease four ¾-cup (180ml) soufflé dishes. Sprinkle insides of dishes evenly with sugar; shake away excess. Place dishes on oven tray.
2.Melt butter in small saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Remove from heat; stir in chocolate and egg yolks. Transfer to large bowl.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold egg white mixture into chocolate mixture, in two batches.
4.Divide mixture among dishes; bake about 15 minutes or until soufflés are puffed.
5.Meanwhile, make raspberry coulis. Cook raspberries and sugar in small saucepan, without boiling, until sugar dissolves. Add cloves and wine; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until coulis thickens. Strain coulis into medium jug.
6.Serve soufflés with coulis.

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