Is there anything more spectacular and enticing then a chocolate soufflé? Yes! One that is also gluten-free, AND made with healthy alternative
sweeteners AND dark chocolate. Ready to give it a try?
Although making a souffle may seem a bit intimidating, once you’ve given it a try, it becomes easier each time you make it. Practice makes perfect, so let’s get started.
Chocolate Soufflé with a Honey-Red Wine Sauce
Ingredients for soufflé: serves 6 – 8
1 – 2 Tbsp. butter for coating ramekins
1/3 cup (approx.) palm sugar (for coating the remakins)
5 oz. Bittersweet Dark Chocolate (70% Cacao)
2 Tbsp. palm sugar
3 large egg yolks at room temperature
6 large egg whites
¼ tsp. cream of tartar
Pinch of sea salt
For Honey-Red Wine Sauce:
2 cups red wine
1 tsp. vanilla extract
1 Tbsp. Tapioca Flour/starch
(It’s are the same, whether labelled as starch or flour)
Method for the Soufflés
1) Lightly coat 8 (6 oz.) ramekins with butter and then sprinkle some palm sugar in each ramekin. Tilt the ramekins around to evenly distribute the palm sugar. Tap off excess. Set on a baking sheet. Pre-heat oven to 350°.
2) Chop chocolate into small chucks and place in a stainless steel bowl. Bring a small pot of water to boil and sit the bowl on top to melt the chocolate. While the chocolate is melting, place the egg yolks in a medium glass or stainless steel bowl and add in the palm sugar and sea salt, mix well. Once the chocolate is melted, remove from heat and allow to cool for about 2 minutes.
3) With a wooden spoon, pour the chocolate in a slow stream into the egg and sugar mixture, being careful to stir constantly. After the melted chocolate has been well incorporated, begin whipping the egg whites (see step #4).
4) In a very clean and dry large stainless steel bowl (or mixer), beat the egg whites until they form soft peaks; then add in the cream of tartar. Continue to beat until stiff peaks are formed.
5) Stir in about one cup of whites into the chocolate mixture to lighten, and then gently, but thoroughly fold in the rest of the whites with a spatula.
6) Spoon into ramekins, filling up to about ¼’ from the rim. Run the end of your thumb around the edge of the soufflé dish as this will help the soufflé to rise evenly. Bake in the middle of the oven until they rise and also forming a light crust on top. (About 20 – 25 minutes).
Serve immediately with the Honey Red Wine Sauce
Method for Honey-Red Wine Sauce
1) Place the wine, vanilla and honey into a pot and bring to a simmer for about two minutes.
2) Spoon the tapioca starch into a small bowl and make a slurry with 1 Tbsp. water. Using a wooden spoon, stir into the simmering honey-wine mixture.
3) Turn heat off as soon as the mixture thickens.
Serve with the hot soufflé by creating a hole from the top with a teaspoon and pouring the sauce into the soufflé.
Let me know how your soufflés turn out.
For Love of Food and Friends,