Raspberry Chocolate Souffle
Healthy, because
Even smarter
Nutritional values
This raspberry chocolate souffle contains antioxidants from both the raspberries and the dark chocolate.
Remember to powder the souffle with powdered dark chocolate or powdered sugar for an elegant finish.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the souffle
- butter (for pans)
- sugar (for pans)
- 3 Tbsps soft butter
- 3 ½ Tbsps Pastry flour
- 8 ozs milk
- 1 ½ ozs Dark couverture chocolate
- 1 ½ ozs cocoa powder
- 5 egg whites
- 4 egg yolks
- 5 Tbsps sugar
- 6 ozs Raspberries
Preparation steps
Butter the pans and sprinkle with sugar. Mix sugar and the butter into the flour and form a roll. Cut the roll into small pieces. Preheat the oven to 400°F.
Heat the milk in a saucepan. Chop the chocolate and add along with the cocoa powder into the hot milk. Stir while heating. Once the chocolate is melted, bring to a boil and stir in the flour-butter pieces, until they make a homogeneous mass. Remove from heat and immediately and quickly stir in one egg white.
Pour the mass in a bowl and allow to cool until it is only lukewarm. Gradually stir in the egg yolks. Fold the remaining egg whites into the chocolate mixture. Fill the pans with the mixture and add 3-4 raspberries each on top. Place the pans in a pre-heated bowl of water (about 180°F). Next place in the preheated oven and bake about 25 minutes, without opening the oven door. Serve hot from the oven.
