Flourless Gingerbread Chocolate Soufflé
Make something a little different this Thanksgiving or Christmas season. Gluten-free Flourless Gingerbread Chocolate Soufflé is delicious served with a vanilla bean sauce that is as simple as defrosting your favorite ice cream.
Soufflé, the dessert most people love, but are afraid to make. Don’t be afraid! Its just eggs and chocolate (with spices for flavor). Decadent chocolate with the flavors of gingerbread, it is rich and light all at the same time.
Dessert sauce hack
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 chocolate 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.
Perfectly whipped and egg whites then all the air trapped in there makes it rise.
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.
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