Chocolate Soufflé

Be BOLD! Do not be afraid of the word soufflé!

Meals with lamb, spring greens, eggs are where my recipes bring Passover and Easter together in acknowledging both traditions. The Jews serve unleavened bread, and in our house, I simply avoid gluten altogether.

Soufflés are fun and easy. Don’t be intimidated by them as they are rich without being heavy.

For Passover I am often asked for recipes without gluten. Who needs gluten? I am not a fan of replacing one grain for another “flour.” I love everything about soufflés. Once you master this recipe, consider a savory green soufflé. They are very light and fluffy and can be easily incorporated into any course, and naturally they are gluten-free without adding anything or replacing anything!

Chocolate  Soufflé

Makes 6 small ramekin servings or one 5 1/2- to 6-cup soufflé 

1/3 cup sugar plus additional for sprinkling6 oz. bittersweet chocolate (not unsweetened), chopped3 large egg yolks at room temperature6 large egg whitesAccompaniment: lightly sweetened whipped cream and raspberries

Preheat oven to 375°F. Generously butter a glass or ceramic soufflé dish or ramekins and sprinkle with sugar, removing the excess. Melt chocolate in a double boiler over simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks.

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they form soft peaks. Add 1/3 cup sugar, a little at a time, beating at medium speed, then beat to high speed until whites hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish or ramekins and run the end of your thumb around the inside edges of each dish, to help the soufflé rise evenly. Bake in the middle of your oven until puffed and souffléd. Serve immediately with raspberries and whipped cream.

Photo Credit:  jh_tan84