Raspberry Chocolate Souffle

Average: 5 (2 votes)
(2 votes)
Raspberry Chocolate Souffle
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Health Score:
54 / 100
30 min.
ready in 55 min.
Ready in

Healthy, because

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Nutritional values

This raspberry chocolate souffle contains antioxidants from both the raspberries and the dark chocolate.

Remember to powder the souffle with powdered dark chocolate or powdered sugar for an elegant finish.

1 piece contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein10 g(10 %)
Fat17 g(15 %)
Carbohydrates34 g(23 %)
Sugar added23 g(92 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.8 mg(15 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.1 mg(7 %)
Folate46 μg(15 %)
Pantothenic acid0.9 mg(15 %)
Biotin12.9 μg(29 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C8 mg(8 %)
Potassium534 mg(13 %)
Calcium108 mg(11 %)
Magnesium71 mg(24 %)
Iron6 mg(40 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids9.1 g
Uric acid10 mg
Cholesterol235 mg
Complete sugar28 g


For the souffle
butter (for pans)
sugar (for pans)
3 Tbsps soft butter
3 ½ Tbsps Pastry flour
8 ozs milk
1 ½ ozs Dark couverture chocolate
1 ½ ozs cocoa powder
5 egg whites
4 egg yolks
5 Tbsps sugar
6 ozs Raspberries
How healthy are the main ingredients?

Preparation steps


Butter the pans and sprinkle with sugar. Mix sugar and the butter into the flour and form a roll. Cut the roll into small pieces. Preheat the oven to 400°F.


Heat the milk in a saucepan. Chop the chocolate and add along with the cocoa powder into the hot milk. Stir while heating. Once the chocolate is melted, bring to a boil and stir in the flour-butter pieces, until they make a homogeneous mass. Remove from heat and immediately and quickly stir in one egg white.


Pour the mass in a bowl and allow to cool until it is only lukewarm. Gradually stir in the egg yolks. Fold the remaining egg whites into the chocolate mixture. Fill the pans with the mixture and add 3-4 raspberries each on top. Place the pans in a pre-heated bowl of water (about 180°F). Next place in the preheated oven and bake about 25 minutes, without opening the oven door. Serve hot from the oven.