Dark Chocolate Souffle (Dairy-Free Version)
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.
Ingredients
- 1/2 tablespoon extra-light olive oil
- 1/4 cup cane sugar
- 4 ounces dairy-free 70% dark chocolate
- 1/3 cup coconut cream
- 3 egg whites
- 2 egg yolks
- Pinch cream of tartar
Instructions
- 1
Preheat your oven to 375ºF and grease two (6-ounce) ramekins with olive oil and dust with sugar.
- 2
Melt the chocolate, 1/2 tablespoon olive oil, and coconut cream together in a double broiler. Let cool.
- 3
Put the egg whites in a mixing bowl and beat with a hand mixer until soft peaks form.
- 4
Whisk the egg yolks into the cooled chocolate mixture. Fold in the egg whites, 1/4 cup sugar, and cream of tartar.
- 5
Divide the chocolate batter between your prepared ramekins.
- 6
Bake for 15 minutes. Serve warm and garnish with fresh berries, if desired.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org