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Chocolate Raspberry Soufflé

If you're looking to impress someone this Valentine's Day (or any day really) then we got you! You probably already have all the ingredients you need at home to make this chocolate raspberry soufflé, so don't stress if it's a last-minute dessert decision. And it's gluten-free by nature!

You'll need a standing, or hand-held, mixer, and a 10 oz ramekin. But I promise it's not too hard!

Serves: 2

Prep time: 20 minutes

Cook Time: 25 min

Total Time: 45 minutes


  • 2 oz dark chocolate

  • 2 Tbsp butter

  • 4 egg yolks

  • 2 Tbsp sugar

  • 2 egg whites

  • Raspberry jam or syrup


  • Melt your dark chocolate with 2 tbsp butter. You can do this by microwaving, or putting it in a Pyrex bowl and using the steam method to melt it. To do this, boil water in a small pot and put your bowl on top. This way the steam creates heat, melting your chocolate

  • Let the chocolate cool a bit and then add 2 egg yolks to the chocolate. Mix together until combined.

  • Take 2 egg whites and use a standing mixer over medium heat to whip them until they start to foam and grow around 50%. Then very slowly - add your sugar. Mix on medium-high heat for around 5 minutes until you get stiff peaks. You should be able to hold the bowl upside down without anything dripping.

  • Mix the egg white meringue mixture into the chocolate batter, 1/3 at a time. Use a rubber spatula to fold it in, and don’t over-mix so it doesn’t deflate

  • Coat a 10 oz ramekin with butter and chocolate shavings. When brushing butter on, use vertical strokes because this helps the soufflé rise! Once buttered, put it in the fridge for 30 seconds to set. Then do another round of butter. Once buttered again, add chocolate shavings into the ramekin and tilt the ramekin so the shavings fully coat and stick to the perimeter. Dump any excess.

  • Bake at 375 for 25 min. Do not open the oven before 20 minutes

  • Optional: make raspberry syrup by boiling raspberries in water with sugar (we did 1/2 cup of water with 1/2 cup of sugar and 1/2 cup of raspberries).

  • If you’re not making raspberry syrup, add raspberry jam and fresh raspberries into the center of the soufflé when baked.


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