- 200g dark chocolate
- 100g butter
- 4 eggs
- 100g sugar
- 1 teaspoon vanilla extract
- 150g raspberries (fresh or frozen)
- Powdered sugar for dusting (optional)
Preheat your oven to 180°C (350°F). Grease individual ramekins with butter and lightly dust them with sugar. Set aside.
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
Separate the egg yolks from the whites. Beat the egg yolks with sugar until pale and creamy. Stir in the vanilla extract.
Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring constantly until well combined. In a separate clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture until no white streaks remain. Be careful not to deflate the mixture.
Gently fold in the raspberries into the chocolate mixture. Spoon the mixture into the prepared ramekins, filling them about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the soufflés have risen and set.
Remove from the oven and dust with powdered sugar if desired. Serve immediately while still warm. Enjoy!