When we get a craving for a chocolate cake, this recipe fits the bill. Based on a souffle recipe, we found it didn’t really rise up to souffle status, but was still deliciously light and fluffy, and satisfied that craving for a chocolate dessert.
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PinIngredients
- 1 tbsp butter
- 1/2 cup Lakanto Monk Fruit sugar
- 5 oz unsweetened chocolate
- 3 large egg yolks
- 6 large egg whites
- 1/2 tsp salt
- 1/2 tsp vanilla
Instructions
- Preheat oven to 375 degrees F
- Butter 4 ramekins or one small (6 cup) souffle dish or corningware type casserole dish.
- Melt chocolate in a double boiler over simmering water, stirring occasionally until melted.
- Remove top pan with chocolate from bottom of double boiler. Whisk in egg yolks. The mixture will become very stiff.
- Whisk egg whites with a pinch of salt with electric mixer in large bowl at highest speed. Gradually add the sweetener (Lakanto or other) a little at a time, continuing to beat until whites hold stiff peaks.
- Stir in 1 to 2 cups of the beaten egg whites into chocolate mixture to lighten. This will take a while to fully incorporate. Then add mixture to remaining egg whites, folding gently but thoroughly.
- Pour into souffle dish or ramekins. Some recipes suggest running end of your finger around inside edge of dish to help souffle rise evenly. I’ve tried this and it didn’t work for me, but I’ll try it again.
- Bake in middle of oven until puffed and crusted on top but still slightly jiggly in center… about 20 minutes for a 6-cup dish, about 10 minutes for smaller ramekins.
- Serve right away while it’s nice and warm and fluffy. Also good served cool and a bit deflated. Warm for just a few seconds in the microwave if desired.
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