Prepare to embark on a culinary journey that will transform your dessert game forever! This Cherry Souffle with Chocolate Ganache is not just a recipe—it's a luxurious experience that combines the delicate airiness of a classic French souffle with the rich, intense flavors of fresh cherries and decadent dark chocolate. Whether you're a seasoned baker or a curious home cook, this show-stopping dessert will impress even the most discerning food lovers and make you feel like a professional pastry chef in your own kitchen.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 150g fresh cherries, pureed
- 3 large eggs, separated
- 100g sugar
- 50g butter
- 100g dark chocolate, for ganache
- 200ml heavy cream, for ganache
Instructions
- Prepare the cherries by washing, pitting, and pureeing them thoroughly in a food processor until smooth.
- Preheat the oven to 375°F (190°C). Generously butter four individual ramekins and dust with sugar to prevent sticking.
- Separate egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contaminates the whites for optimal volume.
- In a medium bowl, whisk egg yolks with 50g of sugar until pale and creamy, creating a smooth mixture.
- Fold the cherry puree into the egg yolk mixture, blending thoroughly until fully incorporated.
- Using an electric mixer, whip egg whites until soft peaks form. Gradually add remaining 50g sugar while continuing to whip until stiff, glossy peaks develop.
- Gently fold whipped egg whites into cherry mixture in three stages, maintaining as much air as possible to ensure a light souffle texture.
- Carefully pour the souffle batter into prepared ramekins, filling almost to the top. Smooth the surface with a spatula.
- Place ramekins on a baking sheet and bake for 12-15 minutes until souffles have risen and are golden on top.
- While souffles are baking, prepare chocolate ganache by heating heavy cream until just simmering. Pour over chopped dark chocolate and whisk until smooth and glossy.
- Remove souffles from oven immediately when done. Serve instantly, drizzling warm chocolate ganache over the top of each souffle.
- Garnish with fresh cherry halves or mint leaves if desired, and serve immediately to enjoy the perfect rise and texture.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for optimal mixing and volume.
- Egg White Technique: Use absolutely clean, dry bowls and beaters when whipping egg whites. Any trace of fat can prevent proper volume.
- Gentle Folding: When incorporating egg whites, use a light, bottom-to-top folding motion to preserve air bubbles.
- Timing Matters: Serve souffles immediately after baking—they deflate quickly and are best enjoyed piping hot.
- Ramekin Preparation: Butter and sugar your ramekins thoroughly to help the souffle climb the sides and rise beautifully.
- Ganache Perfection: Heat cream just until simmering, not boiling, for a smooth, glossy chocolate ganache.
- Practice Makes Perfect: Don't be discouraged if your first attempt isn't flawless. Souffle technique improves with experience!
Nutrition Facts
Calories: 570kcal
Carbohydrates: 46g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 217mg
