Chocolate Soufflé

chocolate souffle-jh_tan84Be BOLD! do not be afraid of the word soufflé!

Meals with lamb, spring greens, eggs are where my recipes bring Passover and Easter together in acknowledging both traditions. The Jews serve unleavened bread, and in our house, I simply avoid gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as they are rich without being heavy.

For passover I am often asked for recipes without gluten. Who needs gluten? I am not a fan of replacing one grain for another “flour”. I love everything about souffles. Once you master this recipe, consider a savory green soufflé. They are very light and fluffy and can be easily incorporated into any course, and naturally they are gluten-free without adding anything or replacing anything!

7 ounces bittersweet chocolate
5 tablespoons real sour cream or housemade home-strained yogurt *
½ cup melted grass-fed butter or coconut oil + more for wiping ramekins
5 egg yolks
3 tablespoons of water
5 tablespoons of xylitol or rapadura unrefined sugar to dust the ramekins
7 egg whites

Place chocolate in double boiler and allow to melt. Add butter or oil. Remove from heat and allow to cool and add sour cream. Preheat oven to 375°F. Butter 8 ramekins and dust with sugar. In a bowl, with an electric mixer, mix on high the egg yolks and water. Beat for about one minute until light and fluffy. Add to the cooled chocolate mixture. Beat the egg whites separately on high until stiff.**

Mix yolk and chocolate mixture until well blended. Then gently fold in the stiff whites. Do not over mix. Spoon mixture into ramekins, almost full. Bake 20-25 minutes. The souffles should rise and be puffy, with a dry top and a little bit jiggly.

*Notes: Look for real sour cream, which is heavy cream allowed to sit on the counter for hours, fermented and strained. It does not compare to store bought sour cream. If you cannot find it, skip it and use the best yogurt you can buy and strain it yourself in a mesh strainer until it is very thick like sour cream.

**Be sure to wash the beaters well when going from beating the yolks to whites as your whites will not beat well if there is any yolk on them.

Photo Credit:  jh_tan84

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