The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss




Chocolate Soufflé

is also completely flour-free. Now, even if you're out of flour mix, you'll be able to enjoy a fabulous desert. You can make a light, airy soufflé with this very dependable and delicious recipe. Be sure to use a top-quality chocolate for the best results.

Gluten–Free Archive




Food Philosopher’s® Gluten–Free


Serves 4

½ cup heavy cream
4 ounces good quality semi-sweet chocolate, finely chopped
2 tablespoons Kahlua Liqueur (or brandy)
3 eggs yolks (from large eggs)
½ teaspoon vanilla
5 egg whites (from large eggs)*
¼ cup granulated sugar
1 tablespoon granulated sugar for dusting soufflé dish

  1. Preheat oven to 400°F. Position rack in center of oven. Butter 6-cup (1 ½ quart) soufflé dish and dust with granulated sugar. You can use an 8-cup (2 quart) soufflé dish and the soufflé will rise well, but it just won't rise over the top of the dish to the same extent.
  2. Combine heavy cream, chocolate, and Kahlua in a heavy medium saucepan over low heat; stir constantly until chocolate is melted. Remove from heat.
  3. Beat egg yolks in a small bowl with a whisk. Add a little bit of the hot chocolate sauce and beat well to temper the eggs. Add egg yolk mixture to chocolate sauce and mix until well-blended. Add vanilla and stir to combine. Set aside.
  4. Put egg whites in large clean bowl of electric mixer. Use clean whisk attachment to beat eggs whites until foamy on medium speed. Turn mixer to medium high and add sugar a little at a time. Turn mixer to high and beat egg whites until stiff peaks form (or hand whisk egg whites in a large copper mixing bowl).
  5. Stir about a cup of the whites into the chocolate mixture to lighten it. Then quickly pour this mixture onto one side of the electric mixer bowl containing the stiff egg whites. Gently fold the egg whites into the chocolate mixture using a large rubber spatula. This action should not take longer than about 45-50 seconds. Don't worry if a few streaks of egg white remain. Pour into prepared soufflé dish. Place in oven and turn down oven temperature to 375°F.
  6. Bake for about 30 minutes until soufflé has risen and set. Do not open oven while soufflé is baking (at least until at least 30 minutes have passed). Serve immediately.

*It is easier to separate eggs when they are cold. It easier/better to whip egg whites when they are at room temperature.

©2009 by Claudia Pillow and Annalise Roberts