Description
A classic dessert of cold chocolate souffle is perfect for summer eating. Rich and decadent this dessert will satisfy the most avid chocoholic. And, best of all—it is gluten-free.
Ingredients
Scale
- 6 tablespoons sugar
- 1 tablespoon water
- 1/4 cup butter, softened plus 1 tablespoon for oiling ramekins
- 6 ounces bittersweet, dark or semisweet chocolate
- 2 ounces unsweetened chocolate
- 6 egg whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar plus more for garnish
- Pinch of cream of tartar
- 1/4 teaspoon vanilla
Instructions
- Lightly oil ramekins with softened butter and arrange on a tray that will fit in the refrigerator. Set aside in the refrigerator.
- Carefully separate the egg yolks from the egg whites into two separate bowls. Make sure there is no yolk in the egg whites as that will prevent the egg whites from forming stiff peaks
- In a small saucepan combine 6 tablespoons of sugar with 1 tablespoon of water and bring to a boil to create a syrup. Set aside to cool until warm.
- Put 1-2” of water in the bottom of a double boiler ate bring to a simmer. Place the top pan of a heat-proof bowl on top. Add the butter, dark chocolate, and unsweetened chocolate in the top bowl and melt over a double boiler stirring occasionally until smooth. Be careful not to overheat. When melted, turn off the heat and let the chocolate cool slightly while you prepare the egg yolks and whip the egg whites.
- In a mixing bowl, whip 6 egg yolks with a mixer until uniformly colored about 3 minutes. Slowly pour warm syrup from saucepan over whipped egg yolks. Continue to whip with mixer on high until the egg yolks and sugar syrup mixture has tripled in volume.
- In a separate bowl ( or bowl of a stand mixer) that is clean, dry, and oil-free very clean, oil-free, whip egg whites with 1/2 cup sugar and 1/2 teaspoon of cream of tartar until the egg whites form stiff peaks. (Be careful to whip the egg whites to only stiff peaks that are still shiny but not dry looking.)
- Gently fold the egg yolk mixture into melted chocolate stirring only to just combine.
- Fold whipped egg whites into the chocolate batter being careful to incorporate the egg whites but not lose the whipped airiness from the whipped eggs.
- Portion the batter into cool prepared ramekins and wipe the edges clean.
- Refrigerate for at least two hours or preferably overnight.
- Just before serving, whip the heavy cream with the powdered sugar, vanilla, and a pinch of cream of tartar to help stabilize the cream.
- Dust each ramekin top with powdered sugar. Dollop a spoonful of whipped cream on top and serve.
