Dairy & Gluten-Free Chocolate Souffle
This recipe was originally from the great minds at ChefSteps, we’ve modified the ingredients to fit our special dietary requirements, you can adjust the salt content to your liking, we used 2 grams and it provides a nice balance to the chocolate.
The best part is that this recipe requires no special tools or skills, you will need kitchen scales to measure out the ingredients, besides that it’s simple to make and you can have Chocolate Souffle on the table that’s healthy in under 45 mins, or make it in advance and shorten the time.
You’ll notice in the ingredient list I have used banana flour, it’s a nutrient-packed, delicious and 100% natural gluten free flour made from green Cavendish bananas grown on the Atherton Tablelands in tropical Far North Queensland, Australia. One of the main reasons I like to try and use banana flour is that it is a prebiotic, which means that it feeds the good bacteria already in your gut. I buy my banana flour from here.
As Gracie (and myself) are dairy-free we like to use Loving Earth chocolate, which is vegan, gluten, dairy and refined sugar free.
If you’re interested in learning more about the difference between prebiotic and probiotic the lovely Viv from Allergy Families has written a great blog post about it which you can read here
Happy cooking 🙂
Chocolate SoufflePrint Recipe
- 34g Nuttelex Butter (any vegan butter), plus extra for coating ramekins
- 98g Coconut Sugar, divided, plus extra for coating ramekins
- 34g Banana flour
- 2g Salt
- 188g Coconut Milk
- 135g Dark chocolate, 70%
- 68g Egg yolk, about 3
- 112g Egg white, from about 5 eggs
Heat oven to 375 °F / 191 °C.
Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.) Add a small amount of sugar to one of the ramekins. Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your ramekins are coated evenly with sugar.
Combine flour, butter and salt with your hands until they form together, leaving no dry flour.
In a small pot, combine milk & 75g of sugar and bring to a boil on medium heat.
Add the flour and butter mixture to the hot milk and whisk until dissolved, cook for four minutes on low heat until the mixture has a thick, gummy texture.
Add all the chocolate and stir until melted and well incorporated.
Add egg yolk to chocolate base and whisk until well incorporated.
Using a whisk, whip egg whites into a light foam, add 23g sugar and continue to whisk until stiff, glossy peaks form.
Gently fold meringue into soufflé base in three stages.
Fill soufflé ramekins to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.
Place the ramekins on a baking sheet, and bake for 17 minutes.