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Gluten free chocolate soufflé

This is a super easy chocolate soufflé to make and tastes so good. You can make it in advance and leave it in the fridge until ready to cook. I recently made it for my guests at a dinner party and it went down a storm! I love serving it with fresh raspberries as it is very rich!

Gluten Free

8 Servings

Method

Chocolate Soufflé

  1. Preheat oven to 180-200 deg C (325-350 deg F)

  2. Lightly butter inside of ramekins. (I use a sheet of kitchen roll and a knob of butter)

  3. Melt the chocolate and butter in a bain marie (or in a bowl over a simmering pan of water)

  4. Beat eggs, sugar and vanilla essence until very light and fluffy

  5. Fold in flour

  6. Fold in the chocolate mixture

  7. Divide mixture among ramekins

  8. Bake for 8-12 minutes, the soufflé should rise and form a crust around the edges, leaving the middle slightly gooey

To decorate

  1. Place on cake stands and decorate with fresh raspberries

  2. Serve with lashings of single cream

Ingredients

Chocolate Soufflé

  • 150g butter (unsalted)

  • 200g dark chocolate (chips)

  • 6 large eggs

  • 175g caster sugar

  • 1 tsp vanilla (extract)

  • 125g gluten free plain flour

To Decorate

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