Vegetarian chocolate soufflé

Vegetarian chocolate soufflé with dark chocolate (sweetened with dates) and whisked egg whites. Warm desserts like this have a runny centre and simply taste very intense.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 320 kcal per serving
• Protein: 8 g
• Fat: 25 g
• Carbs: 14 g

Ingredients

• 50 g dark chocolate (sweetened with dates)
• 1 tbsp butter
• 2 organic eggs
• 1 tbsp coconut sugar

Method

You’ll need: chopping board · knife

1. Slowly melt the chocolate with the butter over a bain-marie and leave it to cool a little.
2. Separate the eggs, stir the egg yolks into the chocolate and whisk the egg whites with the coconut sugar until stiff.
3. Carefully fold the whisked egg whites into the chocolate mixture in two batches so the air bubbles stay intact.
4. Fill two well-greased ramekins three-quarters full with the mixture.
5. Bake the ramekins for exactly 12 min at 200 °C (180 °C fan) without opening the oven door, and serve straight away.

Good to know

A chocolate soufflé feels like magic when you break into the runny centre with your spoon. It's easier to make than you think.

Swaps

Coconut sugar → honey (if you prefer a slightly more floral sweetness).

Cooking tips

The biggest mistake with soufflés is opening the oven door. The sudden drop in temperature makes them collapse straight away.

Storage

Soufflés must be eaten hot, straight from the oven. They can't be stored or reheated.

Allergens

Contains egg and milk (butter). Completely nut-free and gluten-free. The centre stays runny: in pregnancy and for young children, bake it 3–4 minutes longer until the egg is fully set.