Chocolate Raspberry Souffle
- 9 ounces imported bittersweet chocolate, coarsely chopped
- 3 ounces unsweetened chocolate, coarsely chopped
- 6 egg yolks
- 1 1/2 (10-ounce) packages frozen raspberries, thawed, crushed, and strained, producing approximately 3/4 cup of syrup
- 1 1/2 tablespoons sugar, plus 1/3 cup sugar
- 9 egg whites, at room temperature*
- 1/2 teaspoon cream of tartar
- 2 cups well-chilled heavy cream
Fit the individual souffle dishes with 6-inch wide doubled bands of foil, brushed with flavorless vegetable oil, to form collars extending 3-inches above the rim.
In a large heatproof bowl over barely simmering water, melt both chocolates, stirring occasionally, until smooth. In a bowl with the mixer beat the egg yolks until they are thick and pale.
In a small saucepan, combine the raspberry juice with 1 1/2 tablespoons of sugar. Bring raspberry mixture to a simmer, add it to the egg yolks in a stream, beating constantly, and beat the mixture for 1 minute. Add the yolk mixture to the chocolate mixture in a stream, beating constantly.
In a large bowl with the mixer beat the egg whites until frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining sugar, a little at a time, and beat the whites until they hold stiff glossy peaks.
In a chilled bowl with the mixer beat the cream until it just holds stiff peaks. Stir 1/4 of the whites into the chocolate mixture, fold in the remaining whites, and just before they are incorporated completely, fold in the whipped cream gently but thoroughly.
Spoon the mixture into the prepared souffle dish, smooth the top, and chill the dessert, covered loosely with plastic wrap, for at least 3 hours, or until set. Just before serving, remove the collar carefully.
(The souffle may be prepared 1 day in advance and kept covered and chilled with the foil collar in place).
Wine Suggestions: Sauternes - Filhot*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.