15-Minute Gluten-Free Chocolate Souffle Cake
Introduction
This cake is amazingly rich, chocolate-y, and gluten free! With a warm, oozy center, it is the ultimate comfort dessert. Even better, you can prepare it at a moment's notice--it will impress your guests every time.
Ingredients
1/2 cup plus 1 1/2 tablespoons semisweet chocolate chips
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons unsweetened cocoa, Dutch-processed
2 tablespoons liquid egg substitute or 1 small egg
1/2 tablespoon pure vanilla extract
Pinch of salt
3 egg whites, from large eggs, at room temperature
1/2 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons unsweetened cocoa, Dutch-processed
2 tablespoons liquid egg substitute or 1 small egg
1/2 tablespoon pure vanilla extract
Pinch of salt
3 egg whites, from large eggs, at room temperature
1/2 teaspoon cream of tartar
1/3 cup sugar
Directions
Preheat the oven to 400°F, with a rack in the center position. Coat ten 4-ounce ramekins with pan spray (or oil) and space them evenly on a baking sheet.
Melt the chocolate, butter, and 2 tablespoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the cocoa, liquid egg substitute, vanilla, and salt. Set aside in a warm spot.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. Add the cream of tartar and, with the motor running, slowly add the sugar, a few teaspoons at a time. Continue to beat until soft peaks form, curling over softly when you lift the beater. (Alternatively, use a handheld electric mixer.)
Fold the chocolate mixture into the whites just until there are no more visible white streaks.
Spoon the mixture into the ramekins and bake for 5 to 6 minutes, until the tops are slightly puffed, the edges are set, and the center jiggles when you gently shake a ramekin.
Use oven mitts to carefully transfer the ramekins to serving plates and serve immediately.
Serving Size: Makes 10 servings
Melt the chocolate, butter, and 2 tablespoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the cocoa, liquid egg substitute, vanilla, and salt. Set aside in a warm spot.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. Add the cream of tartar and, with the motor running, slowly add the sugar, a few teaspoons at a time. Continue to beat until soft peaks form, curling over softly when you lift the beater. (Alternatively, use a handheld electric mixer.)
Fold the chocolate mixture into the whites just until there are no more visible white streaks.
Spoon the mixture into the ramekins and bake for 5 to 6 minutes, until the tops are slightly puffed, the edges are set, and the center jiggles when you gently shake a ramekin.
Use oven mitts to carefully transfer the ramekins to serving plates and serve immediately.
Serving Size: Makes 10 servings
Number of Servings: 10