How to Make Chocolate Raspberry Soufflé Cake at Home

Making Chocolate Raspberry Soufflé Cake at home may sound intimidating, but with the right approach, it can be a surprisingly rewarding and enjoyable experience. This elegant dessert combines the rich depth of chocolate with the bright, slightly tart flavor of raspberries, creating a perfect balance of indulgence and freshness. The process begins with preparing a smooth chocolate base using quality dark chocolate, butter, and eggs, which forms the foundation of the cake’s intense flavor. Fresh or frozen raspberries are gently folded in to add bursts of fruity sweetness throughout the cake. What gives this dessert its signature light and airy texture is the careful incorporation of whipped egg whites, which are folded into the batter to create volume without deflating the mixture. Using room-temperature ingredients and gentle folding techniques is essential to achieving the delicate, soufflé-like rise that makes this cake so special.

Once the batter is ready, it is poured into a well-prepared baking dish or ramekins and baked just until set around the edges but slightly soft in the center. Timing is crucial, as overbaking can cause the cake to lose its light texture, while underbaking may prevent it from holding its shape. As the cake bakes, it rises beautifully, filling the kitchen with the aroma of chocolate and berries. Chocolate Raspberry Soufflé Cake is best served warm, when the center is still moist and tender. A light dusting of powdered sugar, a drizzle of raspberry sauce, or a scoop of vanilla ice cream makes an excellent finishing touch.

Chocolate Raspberry Soffle Cake Recipe by Best Ever Desserts
Ingredients: serve 6

2 tablespoons + ¾ cup sugar
1 ½ cups fresh raspberries
2 tablespoons cornstarch
¼ teaspoon salt
1 cup low fat (1%) milk
3 ounce bitter sweet or semisweet chocolate, chopped
1 teaspoon vanilla extract
½ teaspoon almond extract
2 egg yolks
4 egg whites, at room temperature
½ teaspoon cream of tartar
Confectioners sugar (optional)

Procedures:

Preheat the oven to 4000F. spray six 6-ounce baking dishes or ramekins with nonstick spray.
Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes. Set aside.
Whisk together ½ cup of the sugar, the cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook. Stirring constantly, until the mixture thickens and begins to boil, 3-4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining ¼ cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form with a rubber spatula, stir about one fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
Spoon the chocolate mixture into the baking dishes, filling each about three fourths full. Place the dishes in a large roasting pan. Put ht epan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden. 20 – 25 minutes. Wearing oven mitts or with sturdy tongs, remove the souffle cakes from the water bath. Lightly dust with confectioners sugar (if using) and serve at once. End.