More and more, little indications of spring are sneaking into our days. A little crocus bloom here, a daffodil there... and my mother is disappearing into her greenhouse. During planting season she says "When evening comes I can't wait to fall asleep so I can start planting again tomorrow!"
I'm so glad her favorite season is here.
Spring is in my heart too. I want to celebrate this effervescence with something delicate and light from my kitchen. Within 20 minutes I had these unfussy, light-as-air chocolate souffles at the ready. And boy, are they ever yummy!
(a few of my favorite things)
This recipe is from one of my favorite cookbooks. I've had it for a several years and I always turn to it when I want to be inspired by fresh, vibrant, better-for-you foods. It's the New Mayo Clinic Cookbook. I like that it points you in a healthier direction without hitting you over the head with "you can't do this-or-that."
This recipe makes one large souffle or 6 small ones. I like desserts in single servings, so used 6 - 1 cup ramekins.
There are only 3 tablespoons of flour in this recipe, and one tablespoon of nut flour. I used ground almonds but hazelnuts can also be used. Just a pinch of cinnamon really amplifies the chocolate flavor. You won't even know it's in there.
"Although these cakey souffles are made with unsweetened cocoa instead of the usual rich chocolate, their flavor is just as intense. If you can't find fresh raspberries, sliced fresh strawberries will do nicely." -excerpt, The New Mayo Cookbook
Expect these to fall a little. They were so tall when first taken out of the oven!
This is one of my favorite recipes. The raspberries are a nice pairing, although I must admit that I did not buy mine fresh. I really wanted delicious fresh raspberries, but at my geographical location they just aren't what they should be at this time of year. (too sour!) I bought a can of whole raspberries and drained them in a sieve before garnishing the souffles.
We sure enjoyed them. I hope you do too!
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