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Perfect Rich Molten Chocolate Soufflé Recipe with Easy Raspberry Coulis

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A decadent and easy-to-make molten chocolate soufflé with a rich, velvety center paired perfectly with a bright and tangy raspberry coulis. Ideal for special occasions or a quick indulgent dessert.

Ingredients

Scale
  • 4 oz (115 g) bittersweet chocolate (70% cocoa), chopped
  • 2 tbsp (28 g) unsalted butter, plus extra for greasing
  • 3 tbsp (38 g) granulated sugar, plus extra for coating ramekins
  • 3 large eggs, separated (room temperature)
  • 1 tbsp (8 g) all-purpose flour
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 cup (125 g) fresh or frozen raspberries
  • 2 tbsp (15 g) powdered sugar
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat oven to 375°F (190°C). Butter each ramekin generously, then coat inside with granulated sugar, tapping out the excess. Set aside.
  2. In a small saucepan over low heat or a double boiler, melt the chopped bittersweet chocolate with 2 tablespoons of butter, stirring until smooth and glossy. Remove from heat and let cool slightly, about 5 minutes.
  3. In a medium bowl, whisk the 3 egg yolks with 3 tablespoons of granulated sugar and 1 teaspoon vanilla extract until pale and slightly thickened, about 2-3 minutes.
  4. Slowly add the melted chocolate mixture to the egg yolks, stirring gently until fully incorporated.
  5. Sift 1 tablespoon of all-purpose flour and a pinch of salt over the chocolate mixture, then gently fold it in to avoid lumps.
  6. In a clean, dry bowl, beat the 3 egg whites with an electric mixer until soft peaks form. Gradually add a tablespoon of sugar and continue beating to stiff, glossy peaks.
  7. Add one-third of the egg whites to the chocolate batter to lighten it, folding gently but thoroughly. Then fold in the remaining whites in two additions, using a spatula and a gentle under-and-over motion to keep as much air as possible.
  8. Spoon the batter into the prepared ramekins, filling them about 3/4 full. Smooth the tops with the back of a spoon or spatula.
  9. Place ramekins on a baking sheet and bake in the preheated oven for about 12-14 minutes, until the tops are puffed and set but the center still jiggles slightly when nudged.
  10. While baking, combine raspberries, powdered sugar, and lemon juice in a blender or food processor. Puree until smooth, then strain through a fine mesh sieve to remove seeds. Chill until ready to serve.
  11. Serve soufflés immediately, optionally dusted with powdered sugar and spoon raspberry coulis around or over the top.

Notes

Ensure egg whites are whipped to stiff peaks but not dry or grainy. Fold egg whites gently to retain air. Use an oven thermometer for accurate temperature. Serve immediately for best molten center. Raspberry coulis can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: molten chocolate soufflé, chocolate dessert, raspberry coulis, easy soufflé recipe, rich chocolate dessert, quick dessert, special occasion dessert

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