Chocolate-Raspberry Soufflé

Chocolate and raspberries are a heavenly combination. Serving a soufflé is grand enough, but adding fresh raspberries to the mix is very special.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 2 squares bittersweet chocolate
  • 1⁄2 cup sugar
  • 1 Tbsp. butter plus 1 Tbsp. for soufflé dishes
  • 2 Tbsp. Chambord (raspberry liqueur)
  • 3 Tbsp. rice flour or cornstarch
  • 3 Tbsp. cold milk
  • 4 egg yolks
  • 5 egg whites
  • Pinch cream of tartar
  • 1⁄2 pint fresh raspberries


  • Preheat the oven to 375°F.
  • In a medium-sized, heavy saucepan, melt the chocolate with the sugar, butter, and Chambord. Remove from heat. Whisk the flour and milk together and add to the chocolate mixture.
  • Beat the egg yolks, one at a time, into the chocolate mixture. Whip the egg whites and cream of tartar together until stiff. Fold the egg whites into the chocolate mixture and pour into 4 buttered 4-oz. soufflé dishes.
  • Bake for 30 minutes or until puffed and brown. Pour fresh raspberries over each portion.