By Jonathan Goldstein
4 1/2 ounces of bittersweet chocolate
3 tablespoons of butter
4 eggs, separated
2 tablespoons of sugar
Grated chocolate for dusting (optional)
6–3 inch ramekins
- Heat the oven to 400 degrees.
- Put water into a pot to create a double boiler. Fill the pot about 1/3 of the way to the top and bring it to a simmer. Weigh the chocolate and cut it into small pieces. The smaller you cut them, the quicker they melt. In a glass bowl over the boiling water, melt the chocolate. You do not want the glass bowl to be touching the boiling water.
- Separate your eggs. Whip the egg whites on high speed with an electric mixer until they start to form peaks. At this point, add 2 tablespoons of granulated sugar to the whipped egg whites and whip for another 10 seconds. You will know that the egg whites are whipped adequately if you can turn the bowl upside down and nothing drips out. (Don’t try this if you have not added sugar to the egg whites.)
- Add the butter to the chocolate, let the mixture melt and then take it off the heat. Now that the chocolate is melted, mix the it with the egg yolks – making sure you pour the melted chocolate on the egg yolks. Next, add 3/4ths of the whipped egg whites into the chocolate and egg yolk mixture. Do not add them all at once. Mix in the eggs whites; you don’t have to be too careful. Once part of the egg whites are mixed in, add the remaining egg whites and mix gently. I do not know the chemistry behind this method, but it works well.
- Now butter your ramekins and dust them with grated chocolate. Fill the ramekins up to the top with the soufflé mixture and wipe off any excess. Gently bang your ramekins against the tabletop. This insures that the soufflé cooks evenly.
- Now comes the hardest part, time to bake the soufflé! Place them in the oven on a sheet tray and turn the oven down to 375 degrees. Bake them for eight minutes. When the soufflé is done it should jiggle in the middle but be firm on the edges. Once the soufflé is done, serve within 60 seconds. Sift confectioners sugar and raspberry sauce on the top.
12 Ounces Fresh or Frozen Raspberries
Juice of one Lemon
1 tablespoon of Sugar
Defrost the raspberries if you are starting with frozen berries. Then, melt sugar in a pan until it starts to dissolve. Once the sugar starts to dissolve, add the raspberries and the lemon juice. Let the berries cook for another minute, the strain the mixture through a mesh sieve to remove all of the seeds.