Chocolate-raspberry soufflé cakes
3 oz, bittersweet chocolate, chopped
Uncooked egg yolk(s)
4 large, at room temperature
Cream of tartar
Powdered sugar (confectioner's)
⅛ tsp, (optional)
- Preheat the oven to 400°F. Spray six 6-ounce baking dishes or ramekins with nonstick spray.
- Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes; set aside.
- Whisk together 1⁄2 cup of the sugar, the cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, 3 – 4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
- With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining 1⁄4 cup of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
- Spoon the chocolate mixture into the baking dishes, filling each about three-fourths full. Place the dishes in a large roasting pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20 – 25 minutes. Wearing oven mitts or with sturdy tongs, remove the soufflé cakes from the water bath. Lightly dust with confectioners’ sugar (if using) and serve at once. Yields 1 soufflé cake per serving.