Ratio Rally: Gluten Free Chocolate Souffle

Hey everybody, it's been a relatively intense couple weeks for me, so I'm glad to be bringing a Ratio Rally to you all with a recipe suited for Valentine's Day this week! Souffles can be very intimidating things to bake, but aren't all too hard. Here's my three main tips:

1. Do not open the oven before the souffle is ready. Otherwise it won't be able to rise and achieve the desired form.

2. Serve them immediately. The longer you wait to serve a souffle, the more it will deflate. Take my image in point. It took me a little too long to set up the lighting and camera that my souffle deflated in that period of time.

3. Be careful with incorporating the egg white. If you over fold it, the souffle won't take the form you want. Be gentle and loving to your souffle!

My ratio that I used for this rally is:

1:1:3:3

Milk : Sugar : Egg : Chocolate

As you can see from the ratio, my recipe is flourless. This is one variation of souffle, look to our other participants for a flour variety of souffle! Thank you to everyone who participated this week! Check out their recipes!

Morri | Meals with Morri | Pepperoni Pizza Souffle

Heather | Discovering the Extraordinary | Mini Artichoke-Spinach-Parmesan Souffles

Pete Bronski | No Gluten, No Problem | Amaretto Souffle

Recipe

Prep Time 15 minutes

Bake Time 30 minutes

Ingredients

Room temperature butter

granulated sugar

60g milk

180g dark chocolate, chopped

1 1/2 tsp vanilla

3 egg yolks

4 egg whites

1/4 tsp cream of tartar

60g sugar

zest of one orange

Steps

Preheat the oven to 350F. Grease the insides of ramekins and dust the insides with sugar. Cover a baking sheet with aluminum foil and place the ramekins on top. Set aside.

In a microwave safe bowl, add the milk, chocolate, and vanilla. Microwave the chocolate at 30 second intervals, stirring in between until completely melted.

In another bowl, whisk the egg yolks. Add a spoonful of the chocolate to the egg yolks, and whisk until combined. This will temper the eggs and bring them to temperature. Add the rest of the chocolate to the egg yolks and whisk until combined. Set aside.

In a clean bowl, beat the egg whites and cream of tartar for 2 minutes. Add the sugar, and beat for an additional 2 minutes or until soft peaks form. Gently fold the whites into the chocolate, and distribute into each ramekin. 

Bake at 350F for 30 minutes, and do not open the oven until they are done. Serve immediately.