Chocolate Souffle
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.
Chocolate Souffle
Ingredients
- 1 tablespoon butter for buttering dish
- 3 large egg yolks at room temperature
- ⅓ cup Lakanto Monk Fruit sugar plus additional for sprinkling
- 6 large egg whites
- 5 oz unsweetened chocolate
- Accompaniment: coconut whipped cream
Instructions
- Preheat oven to 375°F.
- Generously butter soufflé dish.
- In a metal bowl, melt the unsweetened chocolate until fully melted, over a saucepan of simmering water, stirring constantly.
- Remove bowl from heat and with a fork, whisk the yolks, the mixture will harden.
- In a large bowl, whisk whites with a pinch of salt with an electric mixer at high speed gradually adding the ⅓ cup Lakanto a little at a time, until whites just hold stiff peaks, continue to whisk.
- Stir about 1 cup egg whites to lighten into chocolate mixture, then to remaining whites add the mixture, folding gently but thoroughly with a silicone spatula.
- Pour into soufflé dish and inside edge of soufflé dish, run the end of your thumb around (this will help soufflé rise evenly).
- Bake in middle of oven until crusted on top and puffed about 20 minutes but still jiggly in center. Serve immediately.
Nutrition Information
Serving Size
1 gramsAmount Per Serving Unsaturated Fat 0g
Would be nice if you included how many servings this makes, and if you’re going to mention substitutions changing the nutrition info, it would be nice if that were included as well.
Also the recipe states 6 egg whites but you mention 1/4C of packaged pasteurized eggs. Those quantities aren’t the same. 6 egg whites from large eggs usually measures out to 1/4 C+ 2 Tbsp.
You may have used pasteurized egg whites successfully in this dish but the carton states that they shouldn’t be used for meringues. Other whipped egg white dishes, such as mousses also frequently don’t puff like ones made with whites from whole eggs.