15-Minute Gluten-Free Chocolate Souffle Cake
- Number of Servings: 10
Ingredients
1/2 cup plus 1 1/2 tablespoons semisweet chocolate chips2 tablespoons (1/4 stick) unsalted butter3 tablespoons unsweetened cocoa, Dutch-processed2 tablespoons liquid egg substitute or 1 small egg1/2 tablespoon pure vanilla extractPinch of salt3 egg whites, from large eggs, at room temperature1/2 teaspoon cream of tartar1/3 cup sugar
Preheat the oven to 400°F, with a rack in the center position. Coat ten 4-ounce ramekins with pan spray (or oil) and space them evenly on a baking sheet.
Melt the chocolate, butter, and 2 tablespoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the cocoa, liquid egg substitute, vanilla, and salt. Set aside in a warm spot.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. Add the cream of tartar and, with the motor running, slowly add the sugar, a few teaspoons at a time. Continue to beat until soft peaks form, curling over softly when you lift the beater. (Alternatively, use a handheld electric mixer.)
Fold the chocolate mixture into the whites just until there are no more visible white streaks.
Spoon the mixture into the ramekins and bake for 5 to 6 minutes, until the tops are slightly puffed, the edges are set, and the center jiggles when you gently shake a ramekin.
Use oven mitts to carefully transfer the ramekins to serving plates and serve immediately.
Serving Size: Makes 10 servings
Melt the chocolate, butter, and 2 tablespoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the cocoa, liquid egg substitute, vanilla, and salt. Set aside in a warm spot.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. Add the cream of tartar and, with the motor running, slowly add the sugar, a few teaspoons at a time. Continue to beat until soft peaks form, curling over softly when you lift the beater. (Alternatively, use a handheld electric mixer.)
Fold the chocolate mixture into the whites just until there are no more visible white streaks.
Spoon the mixture into the ramekins and bake for 5 to 6 minutes, until the tops are slightly puffed, the edges are set, and the center jiggles when you gently shake a ramekin.
Use oven mitts to carefully transfer the ramekins to serving plates and serve immediately.
Serving Size: Makes 10 servings
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 6.7 g
- Cholesterol: 20.0 mg
- Sodium: 28.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.3 g
Member Reviews
-
ETHELMERZ
Lots of dirty stuff to wash for such a small amount of product! You can buy stuff now that is just fine. - 6/30/14
Reply from MARISACHURCHILL (7/1/14)
Hi Ethel, sorry you weren't so pleased with the results. FYI, if this recipe didn't yield 10 servings it means the meringue was not whipped properly. Making sure you use older eggs helps to ensure greater volume when making meringue. Thanks for your post!