Categories: dessert, not tried
Ingredients
- 1 pint raspberries, pureed and strained
- 8 eggs, separated
- 4 ounces sugar
- 3 ounces all-purpose flour
- 8 ounces good-quality bittersweet chocolate, chopped
- 2 ounces Chambord liqeur
- 2 tablespoons melted butter
- Sugar for dusting ramekins
Directions
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Heat the raspberry puree to lukewarm in a heavy saucepan.
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Whisk the egg yolks with 3 ounces of sugar in large mixing bowl; whisk in the flour and raspberry puree, and return the mixture to the saucepan.
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Cook over medium-low heat, stirring constantly, until the custard is thick.
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Do not allow it to boil.
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Remove from heat, and stir in the chocolate until it is completely melted.
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Mix in the liqeur.
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Cover the base mixture with plastic to prevent a skin from forming.
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Meanwhile, butter six ramekins and dust with sugar.
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Preheat the oven to 425 degrees.
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Whip the egg whites to stiff peaks with the remaining ounce of sugar.
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And here is the part where you will see it – the coming together of two very different mixtures – as you fold the egg whites into the chocolate.
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Neither one will be willing to give up its substance: the darkness of the chocolate will become part of the foam of the egg whites, and vice versa.
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Spoon the mixture into the ramekins, just 1/4 inch shy of the rim.
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Bake immediately.
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The souffles are done when they are well risen, golden brown on top, with edges that appear dry – about 20 minutes.
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But do not be surprised if, when you remove them from the oven, they sink under the weight of their own promise.