There’s never not an appropriate time for chocolate, right? Let’s all face the facts!
Chocolate soufflé is one of the most raved about, luxurious French desserts on the planet. But here’s the thing that most beginner bakers don’t realize: it sounds a lot more intimidating than it actually is.
Well, sort of. While the few ingredients are as simple as can be, the perfection in timing is EVERYTHING. On this go around, I let the flourless chocolate cake puff sit in the oven just 30 seconds too long, and lost the desired molten lava ooey gooey filling for which I was aiming.
Next time I’ll have to sit with a chair in front of the oven, watching surreptitiously, as not to disturb the soufflés, but to gnab from the heat at just the right moment!
A coulis, on the other hand, is just fancy name for a delicious, super versatile, raspberry sauce served beneath or a top anything and everything. Soufflé, of course, lemon or vanilla cheesecake, ice cream pudding, or even yogurt! And, it goes particularly well with molten chocolate lava, if you can achieve it! 🤤
This recipe was inspired by the long closed “Roy’s” restaurant in Vegas. My dear, dear friend of mine expressed his all time favorite dessert EVER was the Chocolate Soufflé from Roy’s. With the establishment having closed its doors, some rendition of the recipe was found with my super duper spy senses – if only through a visual. It had to suffice.
Roy’s Vegas Chocolate Soufflé
Chocolate Soufflè:
6 Tbs. SALTED butter
4 oz. good quality bittersweet dark chocolate
2 eggs, separated
6 Tbs. sugar, divided
Preheat the oven to 350 degrees and butter four 4″ ramekins, then place them on a sheet pan.
Gently and slowly melt the butter and chocolate, either over a double boiler or in the microwave, in intervals, at half power. Let cool slightly.
Whisk together the egg yolks and 3 Tbs of sugar until light and frothy. Add the cooled melted butter and chocolate mixture, then whisk to combine.
In the bowl of a stand mixer, whisk the egg whites and the remaining 3 Tbs. sugar until soft peaks form. Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to deflate.
Divide the batter evenly among the ramekins, then bake for about 25-30 minutes, or until puffed up and set in the middle (no longer jiggly). If you want a more gooey center, you can under-bake them about 5 minutes and serve them warm. (Have your eye on the prize – the molten lava can go from perfection to overbaked in a matter of seconds!)
Cool slightly before inverting the ramekins and serving the chocolate (hopefully) oozey goodness atop the Fresh Raspberry Coulis.
Fresh Raspberry Coulis:
6 oz. fresh raspberries
1/4 cup white sugar
1 Tbs. water
1 tsp. orange extract or Grand Marnier liqueur
2 tsp. powdered sugar
Finally process together the raspberries, sugar, water, and orange flavoring, until smooth.
At this point you can strain the seeds or keep them for extra texture.
Very slowly heat the coulis to serve in spoonfuls beneath the chocolate soufflé.
Sprinkle with powdered sugar to top it all off!
