Flourless Gingerbread Chocolate Soufflé
Make something a little different this Thanksgiving or Christmas season. Flourless Gingerbread Chocolate Soufflé is delicious served with a vanilla bean sauce that is as simple as defrosting your favorite ice cream.
Decadent chocolate with the flavors of gingerbread, it is rich and light all at the same time.
Soufflé, the dessert most people love, but are afraid to make. Don’t be afraid! Its just eggs and chocolate (with spices for flavor).
Let’s first talk about my favorite EASY dessert sauce hack, simply defrosted ice cream. The choices are endless. I like vanilla bean, but coffee would be delicious as well as chocolate and even mint choc chip.
Unlike many other soufflés, this one is flourless. I personally prefer it that way because it is just lighter and makes it easy if you’re feeding anyone who is gluten-free.
It is important to not over bake the soufflé. It should have a slight wobble when you lightly shake it. The center should be a soft and molten (see below). While the top is set and looks a little like the top of a chocolate cake.
The preparing of the soufflé mix is very simple and done in 2 stages that are then combined. You can make the mix ahead and refrigerate. I would not make it more than 4 hours ahead of the time you are making them.
Melting chocolate is the first stage. I like chocolate that I eat (70%) because it melts very well. Milk chocolate would also work. Butter is added to the chocolate along with egg yolks and the gingerbread seasonings.
To a separate bowl, egg whites are whipped to fluffy, stiff peaks. It would save your arm if you have an electric whisk for this. Cream of tartar is added which increases the acidity in the eggs whites helping them increase their volume. It is the eggs whites expanding in the oven that gives the soufflé its signature rise.
If you see the picture above, it is important to make a ‘well’ around the edge of the mix (as well as cleaning any mix from the edge of the ramekin). This will also help in the even rising.
To see the recipe step-by-step in more detail, watch the attached video.
These Flourless Gingerbread Chocolate Soufflés will not always come out perfect every time. Sometimes they can be a little lopsided. But they are still good enough to eat. The key is to make the mix as flat as possible before putting in the oven, this will ensure a nice flat top.
This is not one of those desserts that you try for the first time when, let’s say, you want to surprise your wife or husband for their birthday or an anniversary. I HIGHLY recommend a dry-run so you can get the hang of making soufflé. I also say this because I don’t want to writing to me telling how I’ve ruined your day because you thought you would ace the recipe first time (oh yes, this has happened).
If you’ve made this Flourless Gingerbread Chocolate Soufflé or any other recipe, leave a comment below. I love to hear from my readers.
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces (140 grams) 70% chocolate, broken into pieces
- 4 tablespoons unsalted butter
- 8 large eggs, room temperature, yolks and white separated
- 2 teaspoons pure vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 3 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon cream of tartar * see note
- Brush the inside of 4-4 ounce ( 3-inch/8 cm) ramekins with the melted butter. Sprinkle with sugar to coat the butter, pouring out the excess. Place onto a baking sheet.
Position an oven rack to the lowest part of the oven and preheat to 400°F/200°C.
Create a double boiler by placing a heatproof bowl over a pan of water. The water must not touch the bottom of the bowl. Add the chocolate to the bowl and heat over medium heat. Do not allow the water to boil, just a very little simmer. Stir the chocolate until melted. This can also be done in the microwave. See note for directions.
- Add 2 tablespoon butter and stir until melted. Remove the bowl from the heat and cool slightly. Add the egg yolks, vanilla, sugar, ginger, cinnamon, nutmeg and allspice. Stir well and set aside.
- To a mixing bowl or stand mixer, add the egg whites and cream of tartar. Whisk until they are stiff peaks. This means, when you lift the whisk out of the egg whites, you can make peaks that don’t fold over on themselves.
Take 1/3 of the egg whites and whisk into the chocolate to lighten the mix. Add the rest of the egg whites and fold using a cutting motion with a spatula (you can see this in the video). Use the side of the spatula to ‘cut’ down into the mix, then bring the spatula up and over, turning the bowl as needed. Only mix until you can see no more egg white.
- Fill the ramekins to the rim and make the top as level as you can. Use your finger or thumb and wipe the mix away from the edge of the ramekin to create a well (you can see this in the video). Clean any mix from the edges of the ramekin. Bake for 12-15 minutes until well risen and the top is no longer shiny. Gently shake, it should have a slight wobble. Bake time will depend on your oven.
- Remove and serve immediately.
- If you don’t have cream of tartar, you can use the same amount of white vinegar or lemon juice.
- To melt chocolate in the microwave, add the chocolate to a microwave-safe dish. Cook on high for 30 seconds, stir. Repeat these steps until the chocolate is melted.
Amount Per Serving Calories 426Total Fat 32gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 13gCholesterol 467mgSodium 159mgCarbohydrates 18gFiber 1gSugar 15gProtein 15g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
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