Celestial Chocolate Soufflé
This gluten-free chocolate soufflé recipe offers a luxurious and indulgent dessert experience with a rich chocolate flavor and airy texture. Perfect for romantic evenings or special occasions.
Allergens
Eggs - Dairy (for the non-vegan option)
Ingredients
- 4 oz dark chocolate (70% cocoa)
- 1/4 cup unsalted butter
- 2 tbsp granulated sugar
- 1/8 tsp salt
- 5 large eggs, separated
- 1/3 cup almond flour
- 2 tsp cornstarch
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease two 6 ounce ramekins and place them on a baking sheet.
- In a double boiler, melt the chocolate and butter until smooth. Remove from heat and whisk in sugar and salt.
- Whisk in egg yolks, one at a time, followed by almond flour and cornstarch. Set aside.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold half of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites.
- Divide the soufflé batter evenly among prepared ramekins, smoothing the tops. Bake for 18 20 minutes or until puffed and set.
- Allow the soufflés to cool slightly before serving. Dust with powdered sugar, if desired.
Chef’s Insight
For an added touch, drizzle with a raspberry coulis or serve with fresh berries.
Notes
Be sure to use a double boiler for melting chocolate, as direct heat can burn it.