Dark Chocolate Soufflés

I’ve been making a version of this soufflé since the year 2000.  That’s almost two entire decades of gluten free, grain free goodness.  This is such an easy recipe to make, you will wonder why the heck I didn’t share it with y’all earlier.  Well, my bad, lovelies.  I just had to create an even lower carb version that still tastes like heaven.  This is the richest, cakiest dark chocolate soufflé you could ever ask for–these puppies sure beat the pants offa those nasty “mug cakes.”  I highly recommend serving with whipped cream, or the Strawberry “Ice Cream” from Eat Happy.  Oh boy, I’m drooling right now just thinking about it.

Also, if you can’t find coconut nectar at your local grocery store, you can use honey.  Remember, we’re keeping this as low carb as possible, so these treats are rich without being overly sweet.  If you need more sweet add more to your liking.

You can find this recipe and 160+ more in my new cookbook Eat Happy Too, avail at Amazon and Barnes & Noble.

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Dark Chocolate Soufflés

Course Sweets/Desserts
Cuisine Vegetarian

Ingredients
  

  • 1 stick unsalted butter, plus extra for greasing ramekins
  • 7 ounces 85% cacao chocolate
  • 1/3 cup coconut nectar or raw honey
  • 4 eggs, separated into four yolks and two whites (discard two remaining egg whites)
  • 1 cup heavy cream, whipped for garnish
  • 1 teaspoon vanilla, for whipped garnish

Instructions
 

  • Preheat oven to 350 degrees. In a small saucepan on low heat, melt the butter and chocolate, stirring constantly. Remove from heat. In a medium mixing bowl, whisk together coconut nectar and the four egg yolks. Whisk in melted chocolate butter mixture.
  • In a separate mixing bowl, whisk two egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture until folded in evenly.
  • Grease 4 small ramekins with butter, place them on a foil lined baking sheet. Pour batter evenly into the ramekins. Bake in oven 25-30 minutes, remove and let cool 5-10 minutes.
  • In a small metal bowl, whip the heavy cream and vanilla until stiff peaks form. Garnish chocolate soufflé with a dollop of whipped cream and serve immediately.
Keyword celiac
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16 Comments:

  • No nutrient analysis?

    Need carbs, fats and any protein.

    Can’t make if not known.

    • You could probably come close by finding the values for each ingredient and adding it up.

    • Hi Calle, You can get the nutrient analysis easy enough, it’s all available with a quick google search. You can make it if they are not known. Consider this a great exercise in learning more about the food you make… 🙂

      All recipes can be modified so if it doesn’t fit the macros you want to eat you can modify it and so the macros change. You can use different chocolate, cream, etc.

      So to help you out…
      Carbs are in the chocolate, coconut nectar (or honey).
      Protein is in the egg white.
      Fat is in the butter, egg yolk, chocolate and cream.

      Enjoy your research and cooking!

    • You’ll notice that Anna’s cookbook, Eat Happy, also has no nutritional information listed. NSNG is not about carbs, fats, protein and calories. Eat the right way and none of that is necessary.

    • Carla Flaim / Reply

      There are multiple sources on the internet to help you calculate any recipe’s nutritional components.

    • Walt Corey / Reply

      Get MyFitnessPal app enter it in as recipe it’ll give you all that information

      Calories 712
      Carbs 41.4g
      Fat 52.4g
      Protein 15g

      You are more than welcome!

  • All right, just made these. Easy to make and really tasty – very rich. This is some power stuff… Well done Anna.

  • Way…..Awesome YUMMO! 😉

  • This was excellent and so easy to do, that even I managed to do it 🙂 Had to google stick, ounce and cup equivalents, but that was quick.

  • What did ramekins? 1/4 cup or 1/2 cup?

    • Correction: what size*

    • Small ramekins. About 3″ in diameter and 1.5″ deep. Or use whatever ramekins you have on hand and split the batter evenly between them.

  • Made two nights in a row for guests!! Second time I shorted how much I whipped the egg whites and the texture was different, so don’t skimp on that. (Still delicious!)

  • This has sugar. How could it be NSNG

  • Kurt A Lepird / Reply

    Made these for Valentines…. So rich, so good. We like them warm. Great treat for special occasions

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