Gluten Free Chocolate Souffle
This gluten free chocolate souffle is impressively light, rich, and elegant. It's the perfect showstopper dessert for any occasion.
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Equipment
- ramekins
- double boiler
- electric mixer
Ingredients
- 4 oz Dark Chocolate, chopped
- 2 tablespoons Butter, plus extra for ramekins
- 3 Large Eggs, separated
- 1/4 cup Granulated Sugar, divided
- 1 tablespoon Cornstarch
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Cream of Tartar
- 1 pinch Salt
- Powdered Sugar for dusting
Instructions
- Preheat oven to 375°F. Generously butter four 6-oz ramekins and dust with sugar, tapping out excess. Place on a baking sheet.
- Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly. Whisk in egg yolks, cornstarch, and vanilla until smooth.
- In a clean bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining sugar and beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in remaining egg whites until just combined with no white streaks visible.
- Divide mixture evenly among prepared ramekins, filling to about 3/4 full. Run your thumb around the inside rim to create a small gap, which helps the soufflé rise evenly.
- Bake for 12-15 minutes until soufflés have risen and tops are set but centers still jiggle slightly. Dust with powdered sugar and serve immediately.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 28g | Protein: 6g | Fat: 17g
Calories: 291kcal
Cost: $6