Wheat Free Chocolate Soufflé
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Learn more →Ingredients
4 servings
For the ramekins
- 1 tbsp unsalted butter, softened (for ramekins)
- 2 tbsp granulated sugar (for ramekins)
For the chocolate base
- 4 oz (115g) dark chocolate (70% cacao), finely chopped
- 2 tbsp unsalted butter
- 3 tbsp whole milk
- 1 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 large egg yolks
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For the meringue
- 4 large egg whites, at room temperature
- ¼ tsp cream of tartar
- 3 tbsp granulated sugar
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 375°F (190°C). Using the softened butter, coat the inside of four 6-oz ramekins in upward strokes from the base to the rim. Add 2 tbsp granulated sugar to one ramekin, tilt and rotate to coat the bottom and sides evenly, then tip the excess into the next ramekin and repeat until all four are coated. Place the prepared ramekins on a baking sheet and refrigerate until needed.
- 2
In a medium saucepan over low heat, combine the chopped dark chocolate and 2 tbsp butter, stirring frequently until both are fully melted and the mixture is smooth, about 3 minutes. Remove from heat.
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