Chocolate Souffle
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit. Prepare three small ramekins: Melt 1 tbsp butter in one ramekin. Use a pastry brush to swirl it around all three. Make sure the entire inside is coated and pour out any excess from the first ramekin. Sprinkle on granulated sugar, swirling it around to evenly cover the bottom and sides. Place ramekins in the fridge while preparing the souffle batter. Whisk flour, cocoa powder, salt, and chili powder in a mixing bowl. Set aside. Melt coconut oil and chocolate chips then stir together. Add milk, vanilla extract, and the egg yolk and mix well. Stir in the dry ingredients. In a separate bowl, whip egg whites with cream of tartar. Begin beating with a whisk attachment, and when they are beginning to thicken, add about 1 tsp sugar. Gradually add the rest of the sugar while continuing to whip, until stiff peaks form. Gently mix 1/2 of the egg whites with other ingredients. Fold in the remaining egg whites until the streaks just disappear. Divide batter between ramekins. Bake for 12-14 minutes, they should rise significantly! Note: you may cover the ramekins and freeze the batter for up to one week. Just add 5 minutes to the cooking time when you are ready to bake them! Serve with strawberries and vanilla gelato.
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit.
Prepare three small ramekins: Melt 1 tbsp butter in one ramekin. Use a pastry brush to swirl it around all three. Make sure the entire inside is coated and pour out any excess from the first ramekin. Sprinkle on granulated sugar, swirling it around to evenly cover the bottom and sides. Place ramekins in the fridge while preparing the souffle batter.
Whisk flour, cocoa powder, salt, and chili powder in a mixing bowl. Set aside.
Melt coconut oil and chocolate chips then stir together. Add milk, vanilla extract, and the egg yolk and mix well. Stir in the dry ingredients.
In a separate bowl, whip egg whites with cream of tartar. Begin beating with a whisk attachment, and when they are beginning to thicken, add about 1 tsp sugar. Gradually add the rest of the sugar while continuing to whip, until stiff peaks form.
Gently mix 1/2 of the egg whites with other ingredients. Fold in the remaining egg whites until the streaks just disappear.
Divide batter between ramekins. Bake for 12-14 minutes, they should rise significantly! Note: you may cover the ramekins and freeze the batter for up to one week. Just add 5 minutes to the cooking time when you are ready to bake them!
Serve with strawberries and vanilla gelato.
Notes
