Chocolate Souffle Recipe
semi-sweet chocolate, egg whites, coconut sugar and vanilla to create these light and airy cakes.
Equipment
- 4 Ramekins
Ingredients
- 1/4 cup coconut sugar keep a little extra for the ramekins
- 1 cup chocolate chips
- 1 tsp vanilla
- 1/4 tsp cream of tartar
- 3 egg yolks
- 4 egg whites
- avocado oil spray or butter
Instructions
- Pre heat oven to 350 degrees
- Spray the ramekins with avocado oil and coat with coconut sugar.
- Bring a pot of water to a low simmer over medium heat. Place chocolate chips, 1/4 cup water and vanilla in a glass (heat proof bowl) and place over the pot. This is known as a double boiler. Using a whisk, stir the mixture until all of the chocolate is melted. Remove from the heat and let cool.
- In a second bowl separate your eggs. Yolks in one bowl and whites in a second. Lightly beat the egg yolk mixture. When chocolate is cool, stir in the yolk mixture.
- Place egg whites and cream of tartar in a large bowl, using an electric mixer, beat the whites until soft peaks are formed. Slowly pour in the coconut sugar to the egg white mixture. Continue beating until a glossy peaks are formed.
- Add the stiff egg whites to the chocolate using a spatula. When mixing the egg whites into the chocolate, make sure to lift up on the mixture as you mix. Scoop egg whites up into the chocolate. This helps to add air into the mixture and keep it fluffy. Mix until ingredients are combined.
- Pour the batter evenly into each ramekin. Smooth the top. Place the ramekins on a cookie sheet and place in the oven for 30-35 minutes. Make sure not to open the oven until the cooking time is completed.
- When souffles are done baking remove from the oven and serve immediately. Enjoy!