Description
A light and airy gluten free chocolate soufflé with a rich cocoa flavor, delicately crisp top, and soft, cloud-like center. Elegant yet simple, perfect for special occasions or an indulgent dessert at home.
Ingredients
Units
Scale
- 170 grams dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar, divided
- 3 large eggs, separated
- 1 tablespoon unsweetened cocoa powder (for dusting ramekins)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
Instructions
- Preheat oven to 375°F (190°C). Lightly butter 3 ramekins and dust with cocoa powder, tapping out excess.
- Melt dark chocolate and butter together in a heatproof bowl over gently simmering water. Stir until smooth, then remove from heat.
- Stir egg yolks, half of the sugar, vanilla extract, and salt into the melted chocolate mixture until fully combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff, glossy peaks form.
- Gently fold one third of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining whites until just combined.
- Spoon mixture into prepared ramekins, filling nearly to the top. Smooth the surface and run a thumb around the inside rim.
- Place ramekins on a baking sheet and bake for 12 to 15 minutes until risen and slightly set on top.
- Remove from oven, let sit for 1 minute, and serve immediately.
Notes
- Use high quality dark chocolate with at least 60 percent cocoa for best flavor.
- Ensure mixing bowls are completely clean and grease free before whipping egg whites.
- Soufflés are best served immediately while fully risen.
Nutrition
- Serving Size: 1 soufflé
- Calories: 260
- Sugar: 18g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg