Bittersweet Chocolate Soufflé
Cuisine: French
Author: Kitchens
  • 1/3 Cup reduced pear purée (canned or fresh)
  • 1 Tablespoon extra-bitter cocoa powder
  • 1 Tablespoon chocolate liqueur
  • 1/2 Cup egg whites, at room temperature
  • 1 teaspoon sugar
  • raspberry or chocolate sauce, to garnish
  1. Mix pear purée, cocoa powder and chocolate liqueur.
  2. Whip egg whites until soft peaks form; slowly whisk in sugar. Fold into chocolate-pear mixture.
  3. Pour into buttered, sugared ramekins; bake 12 minutes at 350 degrees F.
  4. Top with raspberry or chocolate sauce to serve warm.
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