Today is National Chocolate Souffle Day! Who can resist? Not me! Souffles have a bad wrap for being difficult to make, but they aren’t. I wouldn’t advise poking them with a toothpick, but they are fairly easy. Just be sure to beat those egg whites, as instructed. With chocolate, you really can’t do any wrong. Enjoy!
Gluten Free Chocolate Souffle
- Preheat your oven to 350ºF; and begin to boil at least 1 quart of water.
- Butter six 4-ounce ramekins, dust them with granulated sugar; set aside.
- In the bowl of your electric mixer, cream together the butter, flour and cocoa until a pasty dough forms.
- Add the chopped chocolate beat on low until thoroughly distributed.
- In a small saucepan, bring the milk to a boil; and slowly add one-quarter of the cocoa mixture at a time, while whisking rapidly and continuously. After you add all of the mixture, continue to whisk and cook for about 1 minute. Set the saucepan aside to cool for 5 minutes; add egg yolks and whisk until smooth.
- Bring a quart of water to a boil.
- Meanwhile, beat the egg whites in the bowl of your mixer until frothy.
- If using cornstarch, combine it with the sugar. It creates stiffer beaten egg whites and a higher rise in the souffle. If not using starch, proceed to the next step.
- Sprinkle in the sugar, 1 tablespoon at a time, and beat until stiff peaks form.
- Fold in 1/3 of the beaten egg whites into the chocolate, then fold in the remaining whites until no streaks remain.
- Pour the batter into prepared ramekins. Place the cups in a square baking pan, pull out the center shelf of the oven and place the pan on the rack. Add enough boiling water to go halfway up the sides of the ramekins; and bake 20 minutes.
- Make the ganache as directed in the above link.
- Once the chocolate souffles are fully baked, use a spoon to “crack” the top of each souffle and pour the ganache inside.
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