It’s the last day of the love month! If you haven’t yet celebrated with your loved ones, today is as good time as any to turn on the oven and bake a dessert that will wow them, and a soufflé is the perfect dessert to do just that.

Intimidated? Don’t be! This particular soufflé recipe is guaranteed to fall – and it should. It’s a Fallen Chocolate Soufflé Roll that your friends and family will love and that you will soon love making, too.

Fallen Chocolate Soufflé Roll
Takes 25 minutes plus cooling and chilling
Makes 16 servings

5 ounces (142 g.) semisweet chocolate, broken into pieces
1 ounce (28 g.) unsweetened chocolate, broken into pieces
6 large eggs, separated
6 tablespoons plus ¼ cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy or whipping cream
2 tablespoons confectioners’ sugar plus additional for dusting
2 cups fresh raspberries plus additional for garnish

1. Preheat oven to 350°F. Grease 15½x10½-inch jelly-roll pan. Line pan with waxed paper; grease and flour paper.
2. Melt semisweet and unsweetened chocolates together. Cool slightly.
3. Meanwhile, in medium bowl, with mixer on high speed, beat egg whites until soft peaks form. Gradually sprinkle in 3 tablespoons granulated sugar, 1 tablespoon at a time, and beat just until whites stand in stiff peaks when beaters are lifted.
4. In large bowl, using same beaters and with mixer on high speed, beat egg yolks with 3 tablespoons granulated sugar for 5 minutes or until very thick and a pale lemon color. Reduce speed to low; beat in vanilla and salt.
5. With rubber spatula, fold cooled chocolate mixture into egg-yolk mixture. Gently fold one-third of egg-white mixture into chocolate mixture, then fold in remaining egg-white mixture.
6. Spread batter evenly in prepared pan. Bake 13 to 15 minutes or until top feels set when lightly pressed. Cover cake with dampened, clean cloth towel; cool in pan on wire rack 30 minutes.
7. While cake is cooling, in large bowl, with clean beaters and with mixer on medium speed, beat cream and remaining 1/4 cup granulated sugar until stiff peaks form.
8. Remove towel from cake; sift 2 tablespoons confectioners’ sugar over cake. Cover cake with sheet of foil and large cookie sheet. Invert cake onto cookie sheet; carefully peel off waxed paper.
9. Spread whipped cream evenly over cake, leaving ½-inch border. Sprinkle 2 cups raspberries over whipped cream. Starting from a long side and using foil to help lift cake, roll cake, jelly-roll fashion (cake may crack).
10. Place 2 spatulas under roll, and transfer, seam side down, to long platter. Refrigerate at least 1 hour or up to 6 hours.
11. To serve, sprinkle roll with confectioners’ sugar and garnish with raspberries.

EACH SERVING: About 200 calories, 4 g. protein, 17 g. carbohydrate, 14 g. total fat (8 g. saturated), 2 g. fiber, 111 mg. cholesterol, 70 mg. sodium.

(Photograph by Lisa Hubbard. Food Styling By William Smith. Prop Styling By Cindy Diprima. Reprinted from US Good Housekeeping. Adapted for use on Female Network.)

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