Le Cordon Bleu's Soft Centered Gluten Free Chocolate Soufflé
This recipe is a chocolate lover's happy place. In fact, soft centered chocolate cake is my absolute favorite dessert and the key to my heart! Make sure to use high quality dark chocolate for an optimal richness in flavor and so that you can benefit from all those anti-oxidents! For wine drinkers, I highly recommended eating this with a glass of Australian Shiraz!
Yields 6 x 4.5 cm diameter x 4.5 cm high molds
Soft-centered chocolate soufflé
5 1/4 oz (150 g) dark chocolate, chopped
11 Tbsp (150 g) butter or margarine
4 egg yolks
1 cup plus 3 Tbsp (150 g) powdered sugar
1/3 cup plus 2 tsp (45 g) Sydney Blend
1/3 cup plus 4 tsp (45 g) unsweetened cocoa powder
Heat: Preheat the oven to 350 F./ 180 C. To prepare ramekins for baking, coat them with a layer of butter and dust with unsweetened cocoa powder.
Mix: Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks into the chocolate mixture, stir to combine. In a separate bowl, mix together the sugar, Paris Blend and unsweetened cocoa powder, and add it into the chocolate mixture, stir to combine. Transfer chocolate batter to a piping bag fitted with a large plain tip and fill the prepared molds. Alternatively, use a large spoon to scoop the batter into the molds.
Bake in the oven until the tops are set and coming away from the sides, about 8 to 11 minutes. (15 to 18 min if using larger molds)
Serve: Un-mold the warm soft centered chocolate cake with a pallet knife. You can also flip cake out onto a plate and use knife to turn over. Arrange in center of a plate, dust with powdered sugar and decorate your plate with strawberry halves, chocolate sauce and strawberry coulis. I recommend serving with a scoop of vanilla ice cream!
Strawberry coulis (optional)
2/3 cup (100 g) strawberries, hulled
4 tsp (20 ml) water
2 Tbsp (30 g) granulated white sugar
In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a sieve. Refrigerate and reserve for serving.