White-Chocolate Souffle with
4 egg yolks
3 tablespoons sugar
1/4 cup all-purpose flour
3/4 cup plus 2 tablespoons milk
1/4 cup creme de cacao
5 ounces white chocolate, melted
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
2 tablespoons sugar
For the sauce:
10-ounce package frozen raspberries in syrup, thawed and drained
6 tablespoons raspberry preserves
1 tablespoon raspberry liqueur (optional)
1/3 cup chopped sweet cherries, well drained
For souffle, beat egg yolks and the 3 tablespoons sugar in small mixer bowl
until creamy, about 1 minute. Add flour and beat just until blended.
Gradually beat in milk and 2 tablespoons of the creme de cacao. Transfer yolk
mixture to a medium-size heavy saucepan. Cook over low heat, stirring
constantly, until mixture thickens. Do not boil. Cool mixture until just warm to
the touch. Preheat oven to 375 degrees.
Stir melted chocolate into cooled custard.
In a clean separate bowl with clean beaters, beat egg whites and cream of tartar
until foamy. Gradually beat in the 2 tablespoons sugar, beat until stiff but not
Place custard mixture in large mixer bowl. Stir in remaining 2 tablespoons creme
de cacao. Gradually fold in egg whites, one-fourth at a time. Pour into buttered
and sugared 6-cup souffle dish. Bake 30 to 35 minutes or until puffed and just
firm to the touch. Dust with confectioners' sugar.
Meanwhile, for the sauce, combine raspberries and preserves in a small, heavy
saucepan. Bring to boiling, stirring constantly; boil 1 minute. Strain to
eliminate seeds. Stir in liqueur, if using, and cherries. Let stand at room
temperature until souffle is baked. Spoon over each serving.