Happy New Year! Yes, this is a chocolate soufflé, but without flour. This is a fairly easy, but elegant dessert that will impress your friends and family. It’s so chocolate-y and decadent, they won’t know that it was flourless. But the fact that it is flourless, makes it even better for that “lower carb” New Year’s resolution too.
This one was fun to play with and was so much easier than I expected. This soufflé would be great for a romantic dinner for two. I know it makes three servings. Two for you and one for your significant other, of course. What was that about a New Year’s resolution? 🙂
Here are a few notes and the recipe.
- Make sure the rim/edge of your ramekin stays clean, especially after you fill it with batter. This will help it rise outside the ramekin.
- Use a smaller ramekin. If you use a larger one, it may not rise. I used 2.75 inch (measured on the bottom) ramekins. First time I filled 4 ramekins, about 1/2-2/3 full, but it wasn’t quite the right amount to get that soufflé rise. 3 ramekins filled about 2/3-3/4 full yields the right rise.
- Make sure you have a clean, grease-free bowl for your egg whites. This will help it whip up into a better meringue.
- When you bake it, bake until it has risen and puffed up. Don’t over bake. Otherwise it will start to deflate inside your oven.
Flourless Chocolate Soufflé
Serves: 3-4 (typically 3)
Prep Time: 15 minutes
Bake Time: 20-25 minutes
6 oz. semisweet chocolate, roughly chopped
¼ cup sugar + more for ramekins
¼ cup milk
3 large egg yolks
½ teaspoon vanilla extract
Butter for ramekins
Confectioner’s sugar for dusting
3 large egg whites
2 Tablespoons sugar
Preheat oven to 375 F. Butter 3 to 4 ramekins (2.75 in). Sprinkle sugar onto ramekins and turn it upside down to shake off any excess sugar.
In a medium sauce pan over medium heat, warm ¼ cup sugar, milk and vanilla extract until sugar is dissolved (about a minute). Add chocolate and heat until smooth. This takes another minute or two. Transfer into a glass bowl and allow to cool for a few minutes.
While, the chocolate mixture is cooling. Make the meringue by, beating the eggs whites until frothy. Add 2 tablespoons of sugar and beat until you get to stiff peaks stage. It’s glossy with tall peaks that stand up and does not fall out of bowl even when bowl is turned upside down.
Once the chocolate mixture has cooled, mix in the egg yolks. Then fold in the meringue a little at a time. Try not to over mix.
Fill the ramekins ¾ full. If you get batter on the edge of the ramekin, make sure to wipe it clean. Bake for 20-25 minutes until it has risen and puffed up. Remove from oven, dust with confectioner’s and serve immediate. The soufflé will deflate very quickly.