Gluten-Free Chocolate Soufflé Recipe
Elegant, rich, and gluten-free, these restaurant-quality chocolate soufflés offer a decadent dessert experience.
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Instructions
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Preheat oven to 350 F with a rack in the lower third.
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Butter 8 (6-ounce) ramekins with 2 tablespoons of butter, then coat each with 1/2 tablespoon sugar, tapping out excess; arrange ramekins on a baking sheet.
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Melt bittersweet chocolate over a double boiler, stirring until smooth, then cool to room temperature.
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Beat egg yolks, 1/2 cup sugar, and salt on medium-high speed for 3 minutes until fluffy and thick.
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Stir heavy cream and vanilla extract into the cooled chocolate.
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Fold the yolk mixture into the chocolate in three additions.
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Beat egg whites on medium speed for 3 minutes until soft peaks form.
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Gradually add 1/4 cup sugar and cream of tartar, beating until glossy, firm peaks form.
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Gently fold the egg white mixture into the chocolate mixture in three additions until no streaks remain.
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Divide mixture among ramekins, smooth tops, and create a shallow trench around the edges.
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Bake for 15-20 minutes until puffed, cracked, and centers are set; bake 2-3 minutes longer if wobbly.
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Cool for 5 minutes, then garnish and serve immediately.