Idan Bloy's Gluten-Free, Parve Chocolate Soufflé

Name: Idan Bloy's Gluten-Free, Parve Chocolate Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: French
Ingredients: 250 grams Dark chocolate (Good quality, at least 60% cocoa); 1/3 cup Oil (Vegetable or canola oil); 3 L or 4 M units Eggs (Separated whites and yolks for best results (implied by whipping)); 2 tablespoons Chocolate liqueur/Brandy (Optional, but adds flavor); 1/3 cup White sugar (For whipping with eggs); Pinch unit Salt (Enhances flavor and helps whip eggs); 20-30 grams Almond flour (Approx. 2-3 tablespoons); 2.5 tablespoons Cornstarch (For structure and gluten-free binding)

This gluten-free, parve chocolate soufflé recipe by Idan Bloy is designed for 6 servings. It's a rich and decadent chocolate dessert, relatively quick to prepare, and perfect for special occasions. The recipe combines melted dark chocolate with a light, airy egg mixture, ensuring a fluffy and delightful result with every spoonful.

#Dessert

#Chocolate

#Gluten-Free

#Parve

#Soufflé

#Baking

#Sweet

Perfectly risen soufflé, dusted with powdered sugar

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Medium

French

Hebrew

Nutrition (per serving)

440

Calories

10g

Protein

35g

Carbs

33g

Fat

Soufflés baking in the oven

Ingredients

Dark chocolate
(Good quality, at least 60% cocoa)
250 grams
Oil
(Vegetable or canola oil)
1 cup
Eggs
(Separated whites and yolks for best results (implied by whipping))
3 units
Chocolate liqueur/Brandy
(Optional, but adds flavor)
2 tablespoons
White sugar
(For whipping with eggs)
1 cup
Salt
(Enhances flavor and helps whip eggs)
Pinch unit
Almond flour
(Approx. 2-3 tablespoons)
20 grams
Cornstarch
(For structure and gluten-free binding)
2.5 tablespoons

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chocolate batter poured into ramekins

Instructions

0/8 completed

1
Preheat the oven to 190 degrees Celsius (turbo setting). Ensure the oven is fully heated before baking.
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5m
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Preheat the oven to 190 degrees Celsius (turbo setting). Ensure the oven is fully heated before baking.
5m
Proper preheating is crucial for the soufflé to rise correctly and achieve a crispy exterior.
2
In a microwave-safe bowl, combine the dark chocolate and oil. Microwave for 1.5 minutes, then remove and mix until a uniform and fluid mixture is obtained. Optionally, add the chocolate liqueur or brandy and mix again.
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2m
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In a microwave-safe bowl, combine the dark chocolate and oil. Microwave for 1.5 minutes, then remove and mix until a uniform and fluid mixture is obtained. Optionally, add the chocolate liqueur or brandy and mix again.
2m
Stir well after microwaving to ensure all chocolate melts smoothly. Avoid overheating which can burn the chocolate.
3
In a separate clean bowl, whip the eggs (likely egg whites, based on soufflé technique), white sugar, and a pinch of salt until a fluffy, light, and stable mixture is obtained.
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5m
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In a separate clean bowl, whip the eggs (likely egg whites, based on soufflé technique), white sugar, and a pinch of salt until a fluffy, light, and stable mixture is obtained.
5m
Ensure the bowl and whisk are perfectly clean and free of any fat, which can prevent the eggs from whipping properly. Whip until soft peaks form.
4
Gently fold the almond flour and cornstarch into the melted chocolate mixture until just combined. Be careful not to overmix.
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1m
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Gently fold the almond flour and cornstarch into the melted chocolate mixture until just combined. Be careful not to overmix.
1m
Sift the dry ingredients before adding to prevent lumps and ensure a smooth batter.
5
Gradually and gently fold the whipped egg mixture into the chocolate batter in 2-3 additions. Use a spatula and a light hand to preserve the air in the egg mixture, ensuring a fluffy soufflé.
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2m
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Gradually and gently fold the whipped egg mixture into the chocolate batter in 2-3 additions. Use a spatula and a light hand to preserve the air in the egg mixture, ensuring a fluffy soufflé.
2m
Folding gently is the key to a light and airy soufflé. Overmixing will deflate the batter.
6
Lightly grease 6 individual soufflé ramekins and dust them thoroughly with a little sugar. Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
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2m
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Lightly grease 6 individual soufflé ramekins and dust them thoroughly with a little sugar. Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
2m
The sugar coating helps the soufflé rise cleanly along the edges of the ramekin.
7
Bake in the preheated oven for 12-15 minutes, or until the soufflés are beautifully puffed and golden brown on top, with a slightly wobbly center. Do not open the oven door during baking.
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15m
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Bake in the preheated oven for 12-15 minutes, or until the soufflés are beautifully puffed and golden brown on top, with a slightly wobbly center. Do not open the oven door during baking.
15m
Opening the oven door will cause the soufflés to collapse due to temperature change.
8
Serve the soufflés immediately after removing them from the oven. Optionally, dust them with powdered sugar for an elegant finish.
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1m
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Serve the soufflés immediately after removing them from the oven. Optionally, dust them with powdered sugar for an elegant finish.
1m
Soufflés are best enjoyed fresh out of the oven as they tend to deflate quickly.