Gluten Free Dark Chocolate Soufflés
Mom and I have just finished an extremely satisfying bowl of Tortellini (filled with a bolognese mix) with a salad and sun-blushed tomato bread on the side…. YUM!
I feel so so satisfied right now and I desperately want to find time to make my own Tortellini one day. I’m thinking…. spinach, ricotta, tomatoes, pesto…. I could go on….
I feel so good, I decide to spontaneously make a batch of Soufflés.
I see Mom give a wry smile over the table, and off I go thinking WOW this recipe sounds so simple, I could do all this in under half an hour. I mean I’m pretty good at whipping up egg whites (with my Baked Alaska recipe) so it should be fine, right?
I did not do it in half an hour. In the back of my mind somewhere I think I knew I had no idea what on earth I was doing and I think I knew that I’d heard people talk about how hard it is to make the perfect Soufflé.
Of course I’d never made them before, so why not give them a go?!
I’m making this sound worse than it was, they were actually really really tasty… And the texture wasn’t too bad either…. All in all it wasn’t a bad first attempt at all!
I just wish I’d read some of these helpful tips beforehand:
– Carefully line the ramekins with soft butter, then sugar (or bread crumbs for savory souffles). Inadequately buttered ramekins will produce an uneven rise.
– One-week-old eggs are best; very fresh egg whites have a high water content and are prone to graining.
– Fold the base and the egg whites carefully, making sure not to “break” the egg whites.
– Don’t overfill the ramekins. Stop just before the top.
Like me, if you haven’t made these before, give them a try, you might just become obsessed like me!
With a blob of ice cream, these warm gooey masterpieces are possibly the yummiest desserts of all time.
Watch out for more posts and fun ideas on the soufflé front.
Gluten Free Dark Chocolate Soufflés (makes around 6)
50g dark chocolate (I used 70%)
2 tbsp cornflour
1 tbsp cocoa powder
1 tsp instant coffee granules
4 tbsp caster sugar
150ml milk (I used lactose free)
2 eggs, separated, plus 1 egg white
- Preheat the oven to 170 degrees
- Put the chocolate into a pan with the cornflour, cocoa powder, coffee, 1 tbsp of sugar and the milk
- Warm gently to melt the chocolate and then increase the heat and stir until the mixture thickens (this takes around 5 minutes)
- Allow to cool a little, then stir in the egg yolks – cover with a damp cloth
- Whisk the egg whites in a clean bowl until soft peaks form. Gradually whisk in the remaining sugar until the mixture is stiff
- Stir in one-third of egg whites into the chocolate mixture. Then fold in the remaining whites
- Divide between your ramekins and place on a baking sheet.
- Bake for around 12 minutes until well risen