15-Minute Gluten-Free Chocolate Souffle Cake
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of 15-Minute Gluten-Free Chocolate Souffle Cake calories by ingredient
Introduction
This cake is amazingly rich, chocolate-y, and gluten free! With a warm, oozy center, it is the ultimate comfort dessert. Even better, you can prepare it at a moment's notice--it will impress your guests every time. This cake is amazingly rich, chocolate-y, and gluten free! With a warm, oozy center, it is the ultimate comfort dessert. Even better, you can prepare it at a moment's notice--it will impress your guests every time.Number of Servings: 10
Ingredients
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1/2 cup plus 1 1/2 tablespoons semisweet chocolate chips
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons unsweetened cocoa, Dutch-processed
2 tablespoons liquid egg substitute or 1 small egg
1/2 tablespoon pure vanilla extract
Pinch of salt
3 egg whites, from large eggs, at room temperature
1/2 teaspoon cream of tartar
1/3 cup sugar
Tips
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
Directions
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
Member Ratings For This Recipe
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MACNW102
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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!
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