This is a super easy chocolate soufflé to make and tastes so good. You can make it in advance and leave it in the fridge until ready to cook. I recently made it for my guests at a dinner party and it went down a storm! I love serving it with fresh raspberries as it is very rich!
Gluten-free Chocolate Soufflé (makes 8 individual servings)
Ingredients
- 150g (2/3 ounces) unsalted butter, cubed
- 1 teaspoon (1/6 ounces) natural vanilla extract
- 175g (1 cup) caster sugar (superfine sugar)
- 6 large eggs
- 125g (1/2 cup) Gluten free plain flour
- 200g (7 ounces) Hotel Chocolat 70% dark chocolate drops
- Raspberries to decorate
- Single cream to serve
Cooking instructions
- Preheat oven to 180-200 deg C (325-350 deg F)
- Lightly butter inside of ramekins. (I use a sheet of kitchen roll and a knob of butter)
- Melt the chocolate and butter in a bain marie (or in a bowl over a simmering pan of water)
- Beat eggs, sugar and vanilla essence until very light and fluffy
- Fold in flour
- Fold in the chocolate mixture
- Divide mixture among ramekins
- Bake for 8-12 minutes, the soufflé should rise and form a crust around the edges, leaving the middle slightly gooey
- Place on cake stands and decorate with fresh raspberries
- Serve with lashings of single cream
Have a sweet day!
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