This dark Chocolate Souffle has a light, springy exterior and a delicious molten center, pure chocolaty decadence from the inside out. When I developed the recipe, until we landed on the perfect formula, we added as much chocolate as we possibly could to each iteration. By cooking them in hot milk, we hydrate the starches, yielding a stable Chocolate Souffle with an incredibly soft interior and small bubble structure.
Sometimes you just need chocolate but not too sweet so you crave more chocolate. Sometimes you need souffle or a cake.
While this isn’t a typical souffle that you whip sugar and egg whites together, without the sugar, it’s kind of the same idea!
Also Read: Chocolate Zucchini Muffins
It requires no special tools or skills to prepare this recipe which is the best part. Serve yours with a dusting of creme anglaise and powdered sugar for a sexy dinner party, or may be served on weeknights. You can make them on any occasion, once you master Chocolate Souffle.
Delicious Chocolate Souffle Cakes
All ingredients can easily be subbed. In place of carob powder, you can use cocoa powder. In place of almond milk, you can use whatever milk you like. You can replace stevia of your choice. If you don’t normally buy egg whites in cartons, you can even use 1 egg white instead of a 1/4 cup. Just remember nutrition info will change will substitution.