KETO Chocolate Soufflé
Chocolate soufflé is the classic “show off” dessert for a special dinner party. Most home cooks are intimidated by the finicky dessert, but there is really no need to be scared of the soufflé. The trick is to be ready to serve it immediately after it is done cooking, as it only stays puffed up for a few minutes!
Makes: 8 SERVINGS
Prep Time: 15 MINUTES
Cooking Time: 25 MINUTES
1.5 ounces (40 g) unsweetened chocolate
1 ¼ sticks (140 g) unsalted butter, softened
3 ½ fluid ounces (105 ml) water
Zest of ½ orange
4 free-range egg yolks
3 teaspoons unsweetened cocoa powder
8 free-range egg whites
1 pinch salt
½ cup (95 g) Sola sweetener
Extra cocoa powder for dusting the soufflé molds
1 cup heavy cream mixed with 1 shot Cointreau or Grand Marnier (for pouring)
1 tablespoon Sola sweetener
1. Cut the chocolate into small pieces and place them in a heatproof bowl with the butter, water, and orange zest. Place the bowl over a pan of simmering water and allow it to melt, stirring occasionally. When the mixture is melted, remove the bowl from the heat, stir, and allow to cool to room temperature.
2. Stir the egg yolks into the cooled chocolate mixture.
3. 4. Preheat the oven to 400F/200c. Butter eight individual soufflé molds or ramekins, dust them with cocoa powder, then hold each one upside-down and tap to remove excess cocoa.
4. Whisk the egg whites with the salt to very soft peaks. Gradually add the Sola sweetener while continuing to whisk until the whites are light, fluffy, and glossy.
5. Stir one-quarter of the egg white mixture into the chocolate mixture to help break it up and make it easier for the next step.
6. Very gently fold the remaining three-quarters of the egg white mixture into the chocolate.
7. Set out eight under plates on the counter so that you are ready to take the soufflés to the table the moment they come out of the oven. Spoon the soufflé batter into the prepared ramekins and flatten the tops with a knife. Run your thumb around the rims of the ramekins so that you have a slightly indented ring around the soufflés (this helps them to rise more evenly). Place the soufflés into the oven and bake for approximately 15 minutes until risen. While they are baking, mix the zest of one-half of an orange with one tablespoon of Sola, for your garnish. Stir one shot of Cointreau or Grand Marnier into one cup of cream in a small pitcher.
8. Place a ramekin on each under plate, sprinkle with the orange zest garnish and serve immediately, alongside the pitcher of liquer-cream. The soufflés will begin to deflate after two minutes, so make sure your guests are seated before they come out of the oven!