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Decadent Valentine’s Red Velvet Chocolate Soufflé Cups

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These red velvet chocolate soufflé cups are a luscious, airy dessert perfect for Valentine’s Day or any special occasion. They combine the rich flavor of dark chocolate with the classic tang of red velvet in a light, fluffy soufflé.

Ingredients

Scale
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup (30g) all-purpose flour, sifted
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs, separated (room temperature)
  • 1/4 cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel-based)
  • 4 ounces (115g) bittersweet or semisweet chocolate chips, melted and slightly cooled
  • Powdered sugar (for dusting, optional)
  • Whipped cream or cream cheese frosting (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet in the center rack. Butter each ramekin generously, then sprinkle with sugar, tapping out the excess. Set ramekins aside.
  2. Melt the chocolate: Chop 4 ounces (115g) of bittersweet chocolate into pieces and melt gently in a double boiler or microwave in short bursts. Stir until smooth and allow to cool slightly.
  3. Mix dry ingredients: In a medium bowl, sift together 1/4 cup (30g) all-purpose flour, 3 tablespoons cocoa powder, 1/2 cup (100g) granulated sugar, and 1/4 teaspoon salt. Set aside.
  4. Prepare the egg yolk mixture: In a large bowl, whisk 4 large egg yolks (room temperature) with 1/4 cup (60ml) buttermilk, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring until smooth and evenly colored.
  5. Combine chocolate and yolk mixture: Slowly whisk the melted chocolate into the egg yolk mixture until fully incorporated.
  6. Add dry ingredients to wet: Gradually fold the dry ingredients into the chocolate mixture, stirring gently to create a smooth, thick batter. Avoid overmixing.
  7. Whip egg whites: In a clean bowl, beat the 4 egg whites with an electric mixer on medium speed until foamy. Increase speed and add a pinch of salt, whipping until soft peaks form. Gradually add 2 tablespoons of sugar and continue beating until stiff, glossy peaks develop.
  8. Fold egg whites into batter: Using a large spatula, gently fold one-third of the egg whites into the batter to lighten it. Then carefully fold in the remaining whites in two additions, preserving as much air as possible.
  9. Fill ramekins: Spoon the batter evenly into the prepared ramekins, filling them about 3/4 full. Smooth the tops lightly with the back of a spoon.
  10. Bake: Place ramekins on the preheated baking sheet and bake for 18-22 minutes. Do not open the oven door during baking. The tops should be puffed and hold a slight jiggle when gently shaken.
  11. Serve immediately: Dust with powdered sugar or add a dollop of whipped cream or cream cheese frosting if desired. Enjoy warm.

Notes

Use room temperature eggs for fluffier soufflés. Butter and sugar ramekins well to help soufflés rise and release easily. Do not open the oven door during baking to prevent collapse. Gel food coloring provides vibrant color without thinning the batter. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For dairy-free, use coconut yogurt and dairy-free chocolate chips.

Nutrition

Keywords: red velvet, chocolate soufflé, Valentine’s Day dessert, easy soufflé recipe, chocolate dessert, date night dessert

Find it online: https://avabake.com/decadent-valentines-red-velvet-chocolate-souffl-e-cups-recipe-easy-and-perfect-for-date-night/