Fallen Chocolate Soufflé with Raspberry Sauce 

Fallen Chocolate Soufflé with Raspberry Sauce 

This fallen chocolate soufflé is meant to sink—creating a rich, gooey center that’s pure indulgence. An impressive yet effortless dessert for a special occasion, made with thoughtfully chosen ingredients like coconut sugar, dark chocolate, and a bright raspberry sauce featuring our Frozen Red Raspberries.

INGREDIENTS

Raspberry Sauce 

● 2 tbsp water 

● 1 tbsp arrowroot 

● 1 package Stahlbush Frozen Raspberries 

● ¼ cup maple syrup 

● 1 tsp lemon juice 

Chocolate Soufflé 

● 4 oz 72% dark chocolate 

● 1¼ cups coconut sugar, divided 

● ⅓ cup cacao powder 

● 2 tbsp coconut oil or butter 

● ⅓ cup boiling water 

● ½ cup almond flour 

● 2 egg yolks 

● ½ tsp sea salt 

● 2 tsp vanilla 

● 4 egg whites 

● ¼ tsp cream of tartar 

INSTRUCTIONS

 Preheat oven to 400°F. 

2. Prepare ramekins or springform pan with parchment and grease well. 

3. Combine chocolate, cacao, 1 cup coconut sugar, and coconut oil. Pour over boiling water and stir until smooth. 

4. Stir in egg yolks, almond flour, salt, and vanilla. 

5. Whip egg whites with cream of tartar until soft peaks form. 

6. Gradually add remaining sugar and beat until stiff peaks. 

7. Fold one-quarter of egg whites into chocolate mixture. 

8. Fold in remaining egg whites gently. 

9. Divide into ramekins. 

10. Bake 15–17 minutes for molten centers or 20 minutes for fully baked. 

11. Cool 10 minutes. 

12. Dust with powdered sugar or cacao before serving. 

Why We Love It ❤️

Using Stahlbush Island Farms Red Raspberries means you’re enjoying fruit grown on a real farm, picked at peak ripeness, and frozen right away to lock in all that vibrant flavor and nutrition.