Hot chocolate soufflé
This makes a fabulous dinner party dessert, and guests will be amazed to find out that it's wheat & gluten free.
To get the best chocolatey flavour make sure that you use the best dark chocolate you can find, at least 70% cocoa. The same with the cocoa powder, use good quality unsweetened dark cocoa powder, not the pale insipid stuff that is used in 'ready to make' drinks.
We used Green & Black's organic (and fairtrade) cocoa powder although it does say on the label 'may contain traces of nuts'. If you have a nut allergy then you will need to source a safe cocoa powder, and the same for the 70% cocoa chocolate.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 4
| 25 | g | unsweetened cocoa powder |
| 60 | g | golden sugar (caster preferred) |
| 1 | tbsp | wheat free flour |
| 6 | tbsp | double cream |
| 4 | medium | eggs, separated |
| 175 | g | 70% cocoa chocolate, melted
( how to melt chocolate ) |
| few | drops | vanilla essence |
| pinch | cream of tarter | |
| butter, for greasing soufflé dish or ramekins | ||
| ¼ | tsp | icing sugar for sifting |
preheat oven: 190°C, fan 170°C, 375°F, Gas 5
| 1. | Lightly butter a 1 litre (1¾ pint) soufflé dish or 4 large ramekins. |
| 2. | Put the cocoa powder, sugar and flour into a heavy based saucepan and then gradually add the cream continuously beating until the mixture is smooth. Place the pan over a gentle heat and stir until the sugar has melted, ensuring that it does not overheat or burn. |
| 3. | Remove the pan from the heat and add the egg yolks one at a time, beating well before adding the next. |
| 4. | Add the melted chocolate and vanilla essence, mix thoroughly until well combined. |
| 5. | Put the egg whites into a large, clean bowl and beat until they form soft peaks. Add the cream of tartar and whisk until it is thoroughly mixed into the egg whites. |
| 6. | Using a very gentle folding action and a metal spoon, fold the egg whites into the chocolate mixture carefully. Add a spoonful at a time taking care not to knock out any of the air in the beaten egg whites. |
| 7. | When all the egg whites are incorporated then spoon the mixture into the soufflé dish or ramekins and bake in the middle of the oven for 30 minutes. Don't be tempted to keep opening the oven while it is cooking. The soufflé should be well risen and firm looking on the top when cooked. Remove from oven and serve immediately with a little sifted icing sugar on top. |
This soufflé can be served on it's own, or with a small amount of double cream drizzled on the top. It does not keep well so make sure it's eaten while still warm.
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