We first tested this soufflé about a year ago, on a whim, and it turned out amazing. While it sounds and looks quite fancy, these treats are a cinch to make. With a few small changes, we've upped the nutrition factor in this dessert to make it even MORE heart healthy.
Healthy Chocolate Souffle Recipe
- 5 TBS of pure unprocessed maple syrup or 3 TBS of coconut sugar
- 5 oz of semi-sweet or bittersweet chocolate chopped
- 1 egg whole, separated
- 2 egg whites
- 1 tbsp heavy cream
- 1 tsp coconut flour brown rice flour or whole wheat flour
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/2 tbs of chia seeds
Preheat oven to 375° Coat two 10oz ramekins with melted butter or avocado oil, then coat the inside of each with 1 tsp of coconut sugar. If using maple syrup, combine the melted butter/oil with 1 tsp of syrup before coating.
Melt chocolate in a double boiler until completely dissolved. A small pan with a glass bowl set on top works beautifully as a double boiler.
Whisk egg yolk and cream in a medium bowl until well combined. Whisk in chocolate until smooth, then whisk in flour and cinnamon until well incorporated.
Beat egg whites and salt using an electric mixer on high speed, in a medium bowl, until soft peaks form. Beat remaining sugar (or syruin 3 additions (or just really slowluntil stiff, glossy peaks form.
Gently fold half the beaten whites into the chocolate mixture until smooth. Then fold the combined mixture back into the remaining egg whites until no white streaks are visible. Gently mix in the chia seeds.
Divide between the two ramekins and place on baking sheet in the middle rack. Bake until puffed and slightly firm to the tough – about 18-22 minutes. Dust with confectioners sugar if desired and serve immediately.
Indulge a little bit and top this sweet treat with a little bit of homemade Bavarian cream. YUM!