Gluten Free Chocolate Souffle
This gluten free chocolate souffle is a rich, airy dessert that combines intense chocolate flavour with a light, delicate texture for an indulgent treat.
Ingredients
- 56 Grams Butter
- 113 Grams Chocolate
- 3 Grams Vanilla
- 1 Gram Salt
- 3 Egg Yolks
- 2 Egg Whites
- ⅛ Tsp Cream Tartar
- 38 Grams Sugar
Inside Ramekins
- 2 Grams Sugar
- 3 Grams Softened Butter
Instructions
- In a glass bowl, melt butter and chocolate chips together. I have used either the microwave in short periods or a water bath.56 Grams Butter, 113 Grams Chocolate
- Once the butter and chocolate mixture is melted, put it aside to cool for 5 minutes.
- Preheat the oven to 400F
- While the chocolate cools, take 2 ramekins and rub the softened butter inside the ramekins to the top.3 Grams Softened Butter
- Next put the sugar into the ramekins and ensure the inside is fully covered with sugar.2 Grams Sugar
- Add vanilla, salt and egg yolks into the chocolate mixture.3 Grams Vanilla, 1 Gram Salt, 3 Egg Yolks
- In a bowl, combine egg whites and cream of tartar. Start whipping into soft peaks - about 2 minutes.2 Egg Whites, 1/8 Tsp Cream Tartar
- Once you have soft peaks, slowly add the sugar into the egg whites a little bit at a time. Whip the egg whites until you have stiff peaks.38 Grams Sugar
- Once you have stiff peaks, take a small spoonful and add it to the chocolate mixture and stir until fully combined.
- Next add half of the remaining egg whites and gently fold them into the chocolate mixture. Once most of the white is gone, do the same with the last of the egg yolks.
- Once there are no more white, put the bowl into the fridge for 15 minutes.
- Take the mixture out of the fridge. Carefully spoon the mixture into each ramekin. Fill them to the very top. Use a knife to make sure they are flat with the top.
- Using your thumb, run it around the inside of the ramekin at the top so the top is not stuck to the sides to be able to give the lift you would like to see on the dessert.
- Reduce the oven temperature to 375F
- Place ramekins onto a baking sheet and put into the oven for 16-18 minutes. They should be slightly giggly when you take them out.
- Let cool for a couple minutes and then serve while they are still hot.