Chocolate-Raspberry Souffle | Midwest Living

Chocolate-Raspberry Souffle

Chocolate-Raspberry Souffle

Login to rate this recipe.
  • Makes: 4 servings
  • Bake 12 mins

Login to save this recipe


  • 1/4 cup unsalted butter
  • 2 ounces semisweet chocolate
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons brown sugar
  • 2 teaspoons all-purpose flour
  • 1 cup fresh raspberries
  • Powdered sugar
  • Sweetened whipped cream (optional)
  • Fresh raspberries (optional)
  • Sprigs of fresh mint (optional)


  1. In a small saucepan, heat butter and chocolate until almost melted. Remove from heat and stir until smooth. Let mixture cool at room temperature.
  2. In a small mixing bowl, beat the egg, egg yolk, and brown sugar with an electric mixer for about 3 to 4 minutes or until very light and a ribbon forms when you raise the beaters. Beat in the chocolate mixture. Fold in the flour.
  3. Divide the chocolate batter among 4 buttered 6-ounce custard cups. Divide the 1 cup fresh raspberries on top of the batter in the custard cups.
  4. Bake the desserts in a 450 degree F oven for 12 minutes. Sift some powdered sugar over the tops. Serve at once with sweetened whipped cream and garnish with additional berries, ice cream, and mint sprigs, if you like.

Nutrition Facts

(Chocolate-Raspberry Souffle)

Servings Per Recipe 4, fiber (g) 3, sodium (mg) 21, carb. (g) 17, Fat, total (g) 19, cal. (kcal) 248, chol. (mg) 139

Add Your Comment