Gluten Free Chocolate Soufflé
Description
Before Sunday, I had never made soufflé. I had always been intimidated by it-the food shows on TV make it seem so daunting and difficult. But one of the baking blogs I follow-Sally’s Baking Addiction-challenged its followers to bake chocolate soufflé this month. I figured Valentine’s Day was the perfect time to try, a wonderful excuse to share a decadent chocolatey treat with my sweet husband. And let me tell you, not only was it delicious, it was EASY! I couldn’t believe it but making soufflé was not scary or time consuming! I look forward to trying out different flavors. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 14 minutes cook time
- 0 minutes chill time
Recipe
Makes four, 6 ounce soufflés
Recipe adapted from Sally’s Baking Addiction
Ingredients
4 tablespoons (57g) butter, cut into smaller pieces (I used salted butter)
4 ounces semi-sweet chocolate bar (I use Baker’s Brand)
3 large eggs, separated
1 teaspoon vanilla
1/8 teaspoon salt (omit if using salted butter)
1/8 teaspoon cream of tartar
3 tablespoons (38g) granulated sugar
1 tablespoon (14g) softened butter- to prep the ramekins
4 teaspoons granulated sugar-to prep the ramekins
Instructions
1. In a large bowl, combine butter and chopped chocolate.
2. Microwave until completely melted and combined. I microwaved mine for 40 seconds and then stirred it until the chocolate fully melted. Allow to cool slightly for a few minutes.
3. Separate the eggs. Place egg whites into a clean mixing bowl or bowl of stand mixer.
4. Add egg yolks, vanilla and salt (if using) to the melted chocolate/butter mixture and whisk until fully combined.
5. Using hand held or stand mixer with the whisk attachment, start mixing egg whites until frothy. Add in cream of tartar and whisk to soft peaks.
6. While whisking continuously, gradually add granulated sugar to egg whites in three increments and beat to stiff, glossy peaks.
7. In three increments, slowly fold the whipped egg whites into the chocolate mixture with a spatula. Be careful to fold gently, you don’t want to deflate the meringue.
8. Once fully incorporated, refrigerate the batter for 5-10 minutes.
9. While the batter is chilling, preheat the oven to 400°F and prep the ramekins. You will cook the soufflés in the bottom third of your oven so adjust the oven rack now if necessary.
10. To prep the ramekins-brush the bottoms and sides of four 6 ounce, oven safe ramekins with softened butter.
11. Add about a teaspoon of granulated sugar to each ramekin then shake/rotate them until the entire surface has a coating of sugar. Place the ramekins on top of a baking sheet.
12. Split the batter evenly between the 4 ramekins. Smooth out the tops with your spoon.
13. To ensure the soufflés rise up instead of out, run your thumb around the top edge of the soufflés creating a rim or space between the top of the soufflé and the ramekin (see video for visual).
14. Place the soufflés in the oven, then immediately decrease the oven temperature to 375°F.
15. Bake for 14-16 minutes, until the soufflé’s have risen and barely jiggle when the pan is gently shaken.
16. Enjoy! Soufflé’s should be served immediately- they will begin to fall within minutes of taking them out of the oven.
17. Cover and store leftovers in the refrigerator for up to 3 days. P.S. the refrigerated, deflated soufflés were just as good (if not better!!) than just out of the oven!
Makes four, 6 ounce soufflés
Recipe adapted from Sally’s Baking Addiction
Ingredients
4 tablespoons (57g) butter, cut into smaller pieces (I used salted butter)
4 ounces semi-sweet chocolate bar (I use Baker’s Brand)
3 large eggs, separated
1 teaspoon vanilla
1/8 teaspoon salt (omit if using salted butter)
1/8 teaspoon cream of tartar
3 tablespoons (38g) granulated sugar
1 tablespoon (14g) softened butter- to prep the ramekins
4 teaspoons granulated sugar-to prep the ramekins
1. In a large bowl, combine butter and chopped chocolate.
2. Microwave until completely melted and combined. I microwaved mine for 40 seconds and then stirred it until the chocolate fully melted. Allow to cool slightly for a few minutes.
3. Separate the eggs. Place egg whites into a clean mixing bowl or bowl of stand mixer.
4. Add egg yolks, vanilla and salt (if using) to the melted chocolate/butter mixture and whisk until fully combined.
5. Using hand held or stand mixer with the whisk attachment, start mixing egg whites until frothy. Add in cream of tartar and whisk to soft peaks.
6. While whisking continuously, gradually add granulated sugar to egg whites in three increments and beat to stiff, glossy peaks.
7. In three increments, slowly fold the whipped egg whites into the chocolate mixture with a spatula. Be careful to fold gently, you don’t want to deflate the meringue.
8. Once fully incorporated, refrigerate the batter for 5-10 minutes.
9. While the batter is chilling, preheat the oven to 400°F and prep the ramekins. You will cook the soufflés in the bottom third of your oven so adjust the oven rack now if necessary.
10. To prep the ramekins-brush the bottoms and sides of four 6 ounce, oven safe ramekins with softened butter.
11. Add about a teaspoon of granulated sugar to each ramekin then shake/rotate them until the entire surface has a coating of sugar. Place the ramekins on top of a baking sheet.
12. Split the batter evenly between the 4 ramekins. Smooth out the tops with your spoon.
13. To ensure the soufflés rise up instead of out, run your thumb around the top edge of the soufflés creating a rim or space between the top of the soufflé and the ramekin (see video for visual).
14. Place the soufflés in the oven, then immediately decrease the oven temperature to 375°F.
15. Bake for 14-16 minutes, until the soufflé’s have risen and barely jiggle when the pan is gently shaken.
16. Enjoy! Soufflé’s should be served immediately- they will begin to fall within minutes of taking them out of the oven.
17. Cover and store leftovers in the refrigerator for up to 3 days. P.S. the refrigerated, deflated soufflés were just as good (if not better!!) than just out of the oven!