Semi Sweet Chocolate Souffle Cake
(Gluten Free)
All the charm of a real souffle, but with a flour-less cake.
- Friends are coming over?
- Some are gluten free?
- And you haven't been to the store?
- This is the perfect solution.
- Did I mention it's gluten free?
- A quick and simple recipe based loosely on The Artful Desperado's "FLOURLESS DARK CHOCOLATE SOUFFLE WITH EARL GREY CREAM"
Technical stuff:
Preheat the oven to 350 F.
Double check your cupboards for these ingredients to make a batch of about 6:
1\2 pound of semisweet chocolate chips (half of a 16 ounce bag)
4 eggs separated
1\4 cup of butter
1\3 cup of sugar
Vanilla ice-cream (for the last step: crack open the cake and spoon some ice-cream on top) If this is the only ingredient missing, I would ask someone in your party to run to the store to get it while you whip up the rest.
Separate your yolks from the whites
Throw your egg whites into your mixer, start it, and walk away.
Melt the chocolate and butter (save the wrapper) together in a microwave safe container, I did three bouts of 15 seconds each.
Blend together with a fork.
With a (fresh) fork whip sugar and yolks together til frothy.
Fold in your chocolate butter mixture into the yolks.
Use the wrapper from the butter to grease your ramekins.
Check on your egg whites, if they are forming soft peaks you're ready
Fold your egg whites into your chocolate butter mixture.
Scoop mixture into ramekins
Put ramekins a shallow pan, add water, place in preheated oven
Bake for about 25 minutes.
Pull out when fluffy and toothpick comes out mostly clean
- Crack open the tops with a spoon, add some ice-cream and serve to your guests.
- With this Semi Sweet Chocolate Souffle Cake (that's even gluten free) they will believe you're capable of magic...
Comments
Post a Comment
Your comment will be up shortly.