Prep 30 mins
Cook 0 mins
Wonderful dessert, from Sara Moulten and Gourmet (seen on FoodTV a few years ago). It is somewhat labor intensive, but well worth it, I think.
- 9 ounces bittersweet chocolate, coarsely chopped
- 3 ounces unsweetened chocolate, coarsely chopped
- 6 egg yolks
- 1.5 (10 ounce) packages frozen raspberries, thawed crushed & strained to make about 3/4 cup
- 1 1⁄2 tablespoons sugar
- 1⁄3 cup sugar
- 9 egg whites, room temperature
- 1⁄2 teaspoon cream of tartar
- 2 cups heavy cream, well chilled
- Fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. The foil should extend about 3 inches above the rim of the dish(es).
- Using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
- In a separate bowl, beat egg YOLKS, until they are thick and pale.
- In a small saucepan, combine the raspberry juice with 1 1/2 T of sugar. Bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. If you add too quickly, it will cook the yolks. Continue to beat mixture for 1 minute.
- Add yolk/raspberry mixture to chocolate in the same manner as above.
- In a large bowl, beat egg WHITES until frothy, then add the cream of tartar. Continue to beat until the whites hold soft peaks. Add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
- In a chilled bowl, beat the cream until is has stiff peaks.
- Stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. Just before they are fully incorporated, fold in the whipped cream.
- Spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. Remove collar just before serving.
- Can be made up to 1 day in advance.