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Instructions |
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Preheat oven to 400. Butter ramekins (souffle cups) and dust the bottoms and sides with sugar. Melt chocolate in a double boiler, stirring until smooth. Set aside.
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In a mixing bowl, beat the egg whites until foamy. Add salt and cream of tartar and beat until soft peaks form. In another mixing bowl, beat the egg yolks until thick and pale. Beat in the remaining 1/2 c. sugar. Stir in the liqueur and chocolate.
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Stir about 1/4 of the whipped egg shites in the the chocolate mixture to lighten it up. Gently fold in the remaining egg whites. (do not fully fold in! You should see small ribbons of each color)
Ladle into prepared ramekins. Bake for about 15 min. until set and golden brown. Top with raspberry whipped cream and serve immediately.
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For whipped cream-
In medium saucepan, place raspberries, sugar and water and bring to a boil. Reduce heat and simmer until berries are very soft. Lightly mash with wooden spoon and let cool. Process through and passoire (very fine strainer with wooden roller to push juices through - squeezing through a cheesecloth would probably work too) and place pure in a bowl. Set aside.
Whip cream and pwd sugar until soft peaks form. Add raspberry puree and whip until firm.
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| Serving
Suggestions |
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These must be served IMMEDIATELY or they'll fall.
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Originally Submitted
7/1/2011
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