Tuesday, February 5, 2008

Chocolate Soufflé with Raspberry Sauce



My mother used to make these soufflé without chocolate when we were young. We used to love her lemon-ricotta soufflé desserts, and whenever we had them, it was a special treat. However, these soufflé are actually very easy to make, and they are quite healthy and low-fat as well.

The chocolate in the soufflé makes these perfect for an aphrodisiac dinner, and the red raspberry sauce pouring out of the soufflé is a festive accent for Valentine's Day. This is an adapted recipe from the original Lemon-Ricotta Soufflé from one of my mother's old Cooking Light magazines.


Chocolate: Chocolate’s reputation as an aphrodisiac is deeply embedded in the history of Western civilization. The great Aztec ruler Montezuma, one of the first red hot lovers to tap into chocolate's strengths, was reported to have consumed as much as fifty cups of chocolate elixir before heading off to his harem. Chocolate contains phenyl ethylamine (PEA), which releases the same hormone as is released during sexual intercourse. Although naysayer object that the amount of PEA in chocolate is too small to produce significant results, this sweet drug also offers doses of the feel good hormone serotonin and caffeine along with its surge of PEA.


Chocolate Soufflé with Raspberry Sauce

For the soufflé:
Butter and Sugar for coating and dusting soufflé ramekins
1/2 cup lowfat milk
1 bar, about 5oz, dark Chocolate
1/4 c plus 1 tbsp Sugar, divided
1/2 c part skim Ricotta cheese
2 Tbsp all-purpose flour
1/2 tsp grated lemon rind
1/2 tsp Vanilla extract
Dash of ground Cinnamon
1 egg yolk
2 egg whites
Dash of salt
Fresh raspberries

For the raspberry sauce:
1/2 cup water
1 10oz package frozen Raspberries
Lemon rind
Honey, to taste


Pre-heat oven to 350 degrees.

Brush butter around the entire interior of ramekins, dust with sugar, and dump out excess.

In a food processor, add 1/4 c sugar, Ricotta cheese, flour, lemon rind, vanilla, cinnamon, and egg yolk. Process until smooth. Spoon mixture into a large bowl and set aside.

Beat egg whites and salt into soft peaks. Gradually add remaining tablespoon of sugar as peaks form.

Gently fold egg mixture into cheese mixture. Spoon mixture evenly into four 6oz souffle cups. Place the soufflé cups in a large baking pan, add hot water to pan to create a water bath to cover halfway up the soufflé ramekins.

Bake for 30-35mins, until puffed and golden.

While soufflés are baking, boil water, raspberries and lemon rind in a small pot until mixture has thickened and reduced. Pour mixture through a chinois to separate pulp and seeds from berry liquid. Return berry liquid to small pot and continue to reduce on medium heat. Add honey to desired sweetness.

Serve soufflés immediately upon taking them from the oven to they do not fall. Place ramekin on a small plate, and using a small paring knife, cut an incision across the top of soufflé. Spoon in raspberry sauce, allowing sauce to pour down over the sides. Sprinkle with fresh raspberries.

For an extra treat, push a piece of chocolate, or a chocolate truffle, into the center of the soufflé before adding raspberry sauce.

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