Gluten-Free / Casein Free Chocolate Souffle
1/2 T Earth Balance butter (or ghee)
1 T granulated sugar (or granulated honey)
3/4 cup soy milk (or hemp milk)
1/4 cup granulated sugar (or granulated honey)
4 t cornstarch
1/8 t salt
1 egg yolk
1 t vanilla extract
4 ounces bittersweet chocolate, coarsely chopped
4 egg whites
3 T brown sugar (or granulated honey)
Soy or rice ice cream
Lightly butter a 1-1/2 quart souffle dish. Sprinkle with sugar. Set aside.
Place the milk, sugar, cornstarch & salt in a saucepan over medium high heat. Stirring constantly bring to a boil; cook for 2-3 minutes or until thickened. Remove from heat. Gradually add the hot milk mixture to the egg yolk, stirring constantly with a whisk. Return the mixture back to the pan & cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from the heat. Add the vanilla & chocolate & stir just until most of the chocolate melts. Transfer to a large bowl.
Place the egg whites in a large bowl & beat with a mixer on high speed until soft peaks form. Gradually add the brown sugar, 1 tablespoon at a time, & continue to beat until stiff peaks form.
Gently stir a quarter of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites until just incorporated.
Spoon the mixture into the prepared souffle dish. Bake 375°F for 25 mins. or until puffy & set. Let cool for 5 minutes. Serve immediately topped with ice cream.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.