Warm Chocolate Soufflé Cake & Raspberry Sauce Warm Chocolate Soufflé Cake & Raspberry Sauce 20 servings
  1. Bring a medium sized sauce pan filled with 51-76 mm/2-3” of water to a strong simmer.
  2. Place chocolate, sugar and butter blend in a medium sized stainless steel bowl.
  3. Place the bowl over the simmering water and using a rubber spatula gently mix until the chocolate is completely melted.
  4. In a separate mixing container whip the egg whites until they form very stiff peaks but are still slightly moist.
  5. In two batches, fold the whites into the chocolate mixture.
  6. Grease twenty 177 ml/6 oz. soufflé cups with additional softened "butter blend” then fill them up with the batter.
  7. Bake at 163°C/325°F for approximately 25 - 30 minutes, remove from oven, let rest then turn out onto a serving plate lined with 60 ml/2 oz. of raspberry sauce.
  8. Garnish with powdered sugar, fresh raspberries and a sprig of mint or edible flower.
  9. Raspberry sauce recipe.
  10. Combine all ingredients in a small sauce pan and simmer for 3 minutes.
  11. Cool mixture, transfer to an appropriate storage container, cover, label, date and refrigerate until needed.
  12. Use as a sauce for cakes, pastries, chocolate, fresh fruit, etc.