Dark Chocolate Souffle (Dairy-Free Version)
Prep time
Cook time
Total time
We've adapted this recipe ever so slightly to be dairy-free. If you are serving more than two, this recipe can be doubled or even tripled.
Author: Filippo Berio
Serves: 2 servings
Ingredients
- ½ tablespoon extra-light olive oil, plus additional for coating the pan
- ¼ cup cane sugar, plus additional dusting the pan
- 4 ounces dairy-free 70% dark chocolate
- ⅓ cup coconut cream
- 3 egg whites
- 2 egg yolks
- Pinch cream of tartar
Instructions
- Preheat your oven to 375ºF and grease two (6-ounce) ramekins with olive oil and dust with sugar.
- Melt the chocolate, ½ tablespoon olive oil, and coconut cream together in a double broiler. Let cool.
- Put the egg whites in a mixing bowl and beat with a hand mixer until soft peaks form.
- Whisk the egg yolks into the cooled chocolate mixture. Fold in the egg whites, ¼ cup sugar, and cream of tartar.
- Divide the chocolate batter between your prepared ramekins.
- Bake for 15 minutes. Serve warm and garnish with fresh berries, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dark-chocolate-souffle