Decadent Paleo Chocolate Soufflé for Two

Allergens

Eggs, Almonds, Dairy

Ingredients

• 4 oz dark chocolate (70% cocoa)
• 1/4 cup unsalted butter
• 3 large eggs, separated
• 2 tbsp almond flour
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup granulated erythritol or sugar substitute
• Fresh raspberries and mint leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C). Grease two 6 oz ramekins with butter, then dust with cocoa powder. Shake out excess cocoa powder.
2. In a microwave safe bowl, melt chocolate and butter together in 30 second increments, stirring between each until smooth. Let cool slightly.
3. In a separate bowl, whisk egg yolks with almond flour, cocoa powder, and salt. Stir in melted chocolate until well combined.
4. In another bowl, beat egg whites until soft peaks form. Gradually add erythritol or sugar substitute, continuing to beat until stiff peaks form.
5. Fold egg white mixture into the chocolate mixture in thirds, being careful not to deflate the eggs.
6. Divide batter evenly between prepared ramekins, smoothing the tops with a spatula.
7. Place ramekins on a baking sheet and bake for 15 20 minutes, or until soufflés have risen and edges are set but centers still jiggle slightly.
8. Remove from oven and let cool for 2 minutes, then run a knife around the edges to loosen. Invert onto plates and serve immediately.

Chef’s Insight

When folding the egg whites into the chocolate mixture, be gentle to avoid deflating the egg whites but firm enough to fully incorporate them.

Notes

This dessert is both Paleo and gluten-free.