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The Best Chocolate Explosion with Raspberry Whipped Cream

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Let me be honest, this baking hasn’t been easy for me. I was in a mood for a classic chocolate lava cake. I have done some soufflés, so I told myself, why not, it cannot be so difficult. That’s how my journey to The Best Chocolate Explosion with Raspberry Whipped Cream began.

Two days of research, thinking, overloading in my head. 4 soufflés to go. The first day, I decided baking 2 of them. They didn’t end up in the worst possible scenario. They were done properly and almost gave me the explosion I wanted. However, I wasn’t convinced. I continued thinking and I am truly happy I did. It brought me to the explosion you can see below. The best of best with my clear conscience. A piece of heaven! Follow my instructions and bake with me.

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The Chocolate Cake:
120g of good quality dark chocolate, in pieces
120g of caster superfine vanilla sugar
50g of butter, soft in cubes
3 whole eggs, makes around 150g
40g of plain flour, sifted

Raspberry Whipped Cream:
100ml of double cream
2 tablespoons of crème fraîche
1 tablespoon of icing sugar, sifted
2 handfuls of fresh raspberries, washed

Icing sugar to sprinkle and fresh raspberries to serve with




The Chocolate Cake

One day ahead

Firstly, melt the chocolate in a steam bath. Mix until smooth texture, takes around 5 minutes on high heat. Set aside and place in a cold bath to cool down.

Meanwhile, place butter with sugar in a large mixing bowl. Whisk into fluffy and foamy texture, for about 3 minutes on highest speed.
Start adding the eggs (one at a time) and continue mixing on lower speed until the sugar is dissolved completely.
Pour in the chocolate and whisk for 1 more minute.
By using a spatula, stir in the flour and mix well to avoid any lumps.

Mold the dough equally into four lightly greased soufflé cups (I used 150ml). Let the air out by hitting them against the table for a bit. Cover the tops with aluminium foil and freeze them overnight.

Next day

Transfer them into a fridge for couple of hours.

The Raspberry Whipped Cream

In a hand blender place double cream and whip up to two-thirds of its stage.
Next, add crème fraîche, icing sugar and raspberries. Blend until snow peaks. Place in the fridge until serving time.

Preheat the oven to 200 degrees. Do not underestimate the time of preheating. It is crucial for dessert like soufflé.


Place soufflés directly from the fridge in a very well preheated oven. Takes 9 minutes on 200 degrees.
Watch and master it with me: it is starting like a pudding texture, around the seventh minute, it raises into soufflé, then it cracks a bit. At this stage, you are ready to take them out.

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By using a knife, lift the edges of each soufflé and flip them carefully onto plates. Hold the form and lift it a bit. You can see how the soufflés literally jump out themselves. By having a little crack in the middle, you can already see that the explosion is hidden within.

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Sprinkle them with icing sugar and serve them warm with a good amount of Raspberry Whipped Cream and some extra fresh raspberries on side. So yummy!

Makes 4 individual cakes.

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