Chocolate soufflés are an elegant dessert, one more often seen finishing off a special occasion meal at a restaurant instead of served after Sunday dinner at home.
With this recipe, you can prepare a restaurant-quality dessert in your home kitchen, and one that is also gluten-free.
Rich chocolate that is light and fluffy, this dessert comes together with simple ingredients that do not contain any wheat (of course, always checking labels to confirm!)
These chocolate soufflés can be finished in a variety of ways. Simply garnished with a dusting of powdered sugar, or served alongside a blood orange sauce or raspberry sauce. You can also top off the soufflé with a dollop of homemade whipped cream or coconut whipped cream, sprinkling a few pomegranate seeds over top for a lovely colorful finish.
- 2 tbsp. butter (unsalted, room temperature, for the ramekin dishes)
- 1/4 cup sugar (granulated, for the ramekin dishes)
- 6 oz. chocolate (semisweet 60%, broken or chopped into small pieces)
- 6 large eggs (room temperature, yolks, and whites separated)
- 1/2 tsp. sea salt
- 2 tbsp. whipping cream (heavy)
- 1 tsp. vanilla extract (gluten-free)
- 1/2 cup + 1/4 cup sugar (divided, granulated)
- Prepare the soufflé baking dishes by rubbing a 2 tbsp. stick of room temperature butter all around the insides of eight 6 oz. ramekin dishes. Place 1/2 tbsp. sugar in each ramekin dish, swirling the sugar around all the sides until the sugar sticks to the ramekins' buttered interiors. Pour out any excess sugar, tapping the sides lightly as you do so. Set the ramekin dishes on a rimmed baking sheet about 2" apart and set aside.
- Preheat oven to 350 F and set a rack in the lower third of the oven.
- Melt the chocolate using the double boiler method. Fill a medium-size pot with an inch or two of water. Place the pieces of bittersweet chocolate in a heat-proof dish and set over the pot, making sure the bottom of the dish isn't touching the water. Heat the pot to a simmer to melt the chocolate, stirring until smooth. Set aside and cool to room temperature, about 20 minutes.
- Place the egg yolks, 1/2 cup sugar, and salt in the bowl of a stand mixer or a medium-sized bowl. Using the stand mixer's whisk attachment or a hand mixer, beat on medium-high speed for about 3 minutes, until the yolk mixture becomes very fluffy and thick.
- Once the chocolate comes to room temperature, stir in the heavy cream and vanilla extract until well combined. Add 1/3 of the yolk mixture and stir into the melted chocolate until well combined. Repeat for the remaining 2/3 chocolate mixture.
- Place the egg whites in a clean bowl of a stand mixture (you don't want any yolk fat to get into the egg whites, so clean well if using the same bowl) or another medium-sized bowl. Beat the egg whites on medium speed for about 3 minutes, until fluffy soft peaks form. Add remaining 1/4 cup sugar one tablespoon at a time as well as cream of tartar. Beat for an additional minute until the egg whites hold a glossy, firm peak.
- Add 1/3 of the egg white mixture to the chocolate mixture, folding gently just to the point where the white streaks disappear. Repeat for each remaining third.
- Divide the chocolate soufflé mixture evenly among the ramekin dishes, smoothing the tops with an offset spatula or knife. Run your pointer finger around the edges of the ramekin dishes to create a shallow trench (this helps the soufflé rise straight up instead of up over the sides).
- Bake for 15 to 20 minutes, until the tops, are puffed and cracked, and the centers do not jiggle when you gently shake the baking sheet. If the centers are still wobbly, bake for another 2 to 3 minutes.
- Remove from oven and let cool for 5 minutes. Garnish the tops of each soufflé with powdered sugar or serve with another sauce or garnish of choice. Enjoy immediately.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.