Chocolate Souffle

Chocolate Souffle
Chocolate Souffle
They'll Think You Can Bake
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  1. 1/3 cup maple syrup
  2. 1 Tablespoon coconut flour
  3. 2 eggs plus 2 egg yolks
  4. 4 Tablespoons butter
  5. 4 Tablespoons coconut oil
  6. 4 ounces organic dark chocolate
  1. 10-12 ounces fresh or frozen raspberries
  2. 2 Tablespoons maple syrup
  1. In a large mixing bowl, combine maple syrup and coconut flour
  2. In a separate bowl, crack the eggs and egg yolks
  3. In a small frying pan on low, heat butter, coconut oil and chocolate
  4. Stir until smooth
  5. Pour chocolate into bowl with maple syrup and flour
  6. Allow to cool
  7. Transfer chocolate mixture and egg mixture to mixer
  8. Mix on a low setting until mixture is smooth
  9. Pour into pan and refrigerate overnight
  10. Preheat oven to 400 degrees
  11. Grease a silicone muffin pan and fill each muffin space with batter 3/4 full
  12. Bake for 18 -21 minutes
  13. Remove from oven, top with coulis and serve warm
  1. Simmer 2 Tablespoons of maple syrup with raspberries for about 5 minutes
  2. Put through a sieve and store in a squeeze bottle
  1. Top with coconut ice cream, a sprig of mint and fresh berries.
  2. Leftover batter (it rarely happens) can be refrigerated for up to 10 days.
  3. Leftover coulis can be used on pancakes or waffles.
  4. Soufflés can be frozen and used at a later date. Warm at 300 degrees for about 5 minutes.
The Keyes Ingredients

Posted on

June 10, 2014

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