Clean Eating Dessert: Stacked Chocolate Soufflé with Cream Raspberry Filling

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Need a clean eating dessert for the holidays?

I recommend today’s Stacked Chocolate Soufflé. Luscious, cholocate-y and rich, this flour-less treat practically melts in your mouth. Stacked by a raspberry-packed cream filling, it’s a crowd-pleaser perfect for dinner parties.

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A clean eating diet shouldn’t be depriving.

And it shouldn’t be a diet for weight loss but a lifestyle change incorporating daily healthy eating and exercising. Whatever your fitness goals are, a clean eating diet takes time to work, and should certainly include indulgent desserts.

So, yes, you should absolutely enjoy today’s scrumptious Soufflé.

Especially during the holidays!

However, I do advise that you enjoy it in small doses, as it is highly addictive, and takes a LOT of discipline to refrain from having seconds. On the bright side, for dessert, it was fairly easy to make.

With that said, I’ll let you have the recipe now…

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Clean Eating Dessert: Stacked Chocolate Soufflé with Cream and Raspberry Filling (makes about 20)

Ingredients (for Chocolate Soufflé)

– 1 ounce (2 table spoons) of unsalted real butter

– 8 ounces of bittersweet organic dark chocolate morsels

– 1/4 cup of very strong espresso (from organic coffee beans)

– 7 eggs

– 1 cup of organic brown cane sugar

– 1/4 tea spoons of sea salt

– Extra virgin olive oil cooking spray

– Organic confections sugar

Ingredients (for cream filling)

– 1 cup of organic soft cheese (using Beecher’s Handmade Blank Slate with Honey)

– 11/4 cups of organic heavy cream

– 3 table spoons of organic brown cane sugar

– 1 tea spoon of real vanilla extract

– 11/2 cups of fresh raspberries

Directions:

1. Preheat oven at 375 F. Line baking sheet (preferably 11×16) with parchment paper. Grease parchment paper with cooking spray.

2. In a double-based saucepan (I floated a metal mixing bowl over water 3/4 full in a saucepan), melt butter, chocolate and espresso over low heat on stove top. Blend with a spoon often to ensure that chocolate doesn’t burn. Remove from heat and whisk til’ mixture’s silky and glossy. Set aside.

3. Separate egg yolks and whites into two separate mixing bowls.

4. Using an electric beater, whisk egg whites on med-high speed until soft peaks form. Then add 2 table spoons of sugar and beat rapidly for about 30 seconds. Set aside.

5. Now add salt and the rest of the sugar to egg yolk, and beat on medium-high until mixture becomes light and thick and forms a ribbon tail when you lift the beater.

6. Reduce mixer speed to low, add chocolate and mix until everything’s completely blended. (Scrape sides with a rubber spatula if you have to.)

7. With a clean hand-held whisk, vigorously beat whites until a solid peak forms.

8. Transfer 1/3 of the whites into the bowl with the chocolate mix, and slowly fold egg white into the chocolate mix, until mixture is smooth and well-blended.

9. Transfer current bowl into the bowl with the remaining egg whites, and slowly fold everything into each other with a rubber spatula, until mixture is smooth and lightly-blened. Scrape the sides if you must.

10. Now insert pan into oven, and bake at 375 F for 17 minutes.

11. Reduce heat to 325 F, and bake for 7-8 minutes.

12. Take pan out. Damp a terrycloth, dish towel or thick paper towel. Lay over cake and let it cool. Slide cake into the fridge and chill for about 2 hours.

13. Prepare filling by beating cheese, cream, sugar and vanilla with an electric mixer on low speed. Then increase speed to med-high until solid peak forms.

14. Take cake out of fridge, lift paper towel or towel from top, and carefully lift parchment paper and lay cake on a flat surface.

15. Run a knife along side and edges of parchment to free cake from sides and corners.

16. Dust confection’s sugar on top of cake.

17. Now lay a large piece of parchment paper on flat surface. Pulling tut on both ends of cake on parchment, invert cake onto a work surface (kind of flip it over), and slowly peel parchment from cake.

18. With a large and sharp knife, trim 1/4 inches off the edges to get as even of a rectangle as you can. Lightly dust confection’s sugar on top again.

19. Cut cake into even slices–as many as you’d want to stack up.

20. Slide a spatula or a wide knife under each piece of cake, and carefully transfer onto plate. Then spread cream mix over the layer, and stuff with raspberries. Repeat for remaining layers.

21. When tower is complete, sprinkle confections’ sugar on top, and lay down extra raspberries.

Enjoy! (And don’t forget to pat yourself on the back!)

If you want to save or print recipe, please use the recipe card below!

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Clean Eating Dessert: Stacked Chocolate Soufflé with Cream Raspberry Filling

3 hours

20

Per Serving 241 calories

Fat 16 g

Carbs 21 g

Protein 6 g

20

Clean Eating Dessert: Stacked Chocolate Soufflé with Cream Raspberry Filling

Ingredients

    for Chocolate Soufflé

  • 1 ounce (2 table spoons) of unsalted real butter
  • 8 ounces of bittersweet organic dark chocolate morsels
  • 1/4 cup of very strong espresso (from organic coffee beans)
  • 7 eggs
  • 1 cup of organic brown cane sugar
  • 1/4 tea spoons of sea salt
  • Extra virgin olive oil cooking spray
  • Organic confections sugar
  • for cream filling

  • 1 cup of organic soft cheese (using Beecher's Handmade Blank Slate with Honey)
  • 11/4 cups of organic heavy cream
  • 3 table spoons of organic brown cane sugar
  • 1 tea spoon of real vanilla extract
  • 11/2 cups of fresh raspberries

Instructions

  1. Preheat oven at 375 F. Line baking sheet (preferably 11x16) with parchment paper. Grease parchment paper with cooking spray.
  2. In a double-based saucepan (I floated a metal mixing bowl over water 3/4 full in a saucepan), melt butter, chocolate and espresso over low heat on stove top. Blend with a spoon often to ensure that chocolate doesn't burn. Remove from heat and whisk til' mixture's silky and glossy. Set aside.
  3. Separate egg yolks and whites into two separate mixing bowls.
  4. Using an electric beater, whisk egg whites on med-high speed until soft peaks form. Then add 2 table spoons of sugar and beat rapidly for about 30 seconds. Set aside.
  5. Now add salt and the rest of the sugar to egg yolk, and beat on medium-high until mixture becomes light and thick and forms a ribbon tail when you lift the beater.
  6. Reduce mixer speed to low, add chocolate and mix until everything's completely blended. (Scrape sides with a rubber spatula if you have to.)
  7. With a clean hand-held whisk, vigorously beat whites until a solid peak forms.
  8. Transfer 1/3 of the whites into the bowl with the chocolate mix, and slowly fold egg white into the chocolate mix, until mixture is smooth and well-blended.
  9. Transfer current bowl into the bowl with the remaining egg whites, and slowly fold everything into each other with a rubber spatula, until mixture is smooth and lightly-blened. Scrape the sides if you must.
  10. Now insert pan into oven, and bake at 375 F for 17 minutes.
  11. Reduce heat to 325 F, and bake for 7-8 minutes.
  12. Take pan out. Damp a terrycloth, dish towel or thick paper towel. Lay over cake and let it cool. Slide cake into the fridge and chill for about 2 hours.
  13. Prepare filling by beating cheese, cream, sugar and vanilla with an electric mixer on low speed. Then increase speed to med-high until solid peak forms.
  14. Take cake out of fridge, lift paper towel or towel from top, and carefully lift parchment paper and lay cake on a flat surface.
  15. Run a knife along side and edges of parchment to free cake from sides and corners.
  16. Dust confection's sugar on top of cake.
  17. Now lay a large piece of parchment paper on flat surface. Pulling tut on both ends of cake on parchment, invert cake onto a work surface (kind of flip it over), and slowly peel parchment from cake.
  18. With a large and sharp knife, trim 1/4 inches off the edges to get as even of a rectangle as you can. Lightly dust confection's sugar on top again.
  19. Cut cake into even slices--as many as you'd want to stack up.
  20. Slide a spatula or a wide knife under each piece of cake, and carefully transfer onto plate. Then spread cream mix over the layer, and stuff with raspberries. Repeat for remaining layers.
  21. When tower is complete, sprinkle confections' sugar on top, and lay down extra raspberries.

Thanks for reading!

Hope you enjoyed today’s Clean Eating Dessert–and have a chance to make it yourself!

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