With all the exam stress, I’ve been overloading on chocolate as I pull some all-nighters. Late last night I realised that I had to make my chocolate bar stretch a little further as I seriously didn’t think Mangy would be excited about a 2 am chocolate run to the grocery store. What better way to indulge in chocolate than soufflé?
You’ll need:
- 3 tablespoon butter, plus 1 tsp. for buttering dish
- 1/2 cup cream mixed with 1/2 cup water
- 3 tablespoons LC Yellow cake mix (or substitute with any Low Carb cake mix)
- 60g Lindt 85% Dark Choc
- 1 tsp vanilla extract
- 1 teaspoon coffee powder
- 4 eggs, separated
- 14 packets stevia
- Cocoa Powder
Method:
Heat oven to 180 degrees. Butter the holes of a 6-jumbo muffin tin or 6 ramekins. Sift cocoa powder all over butter.
Melt butter in a medium saucepan; add bake mix and cook over medium heat 3 minutes; stirring constantly. Add cream mixture slowly. Bring to a boil. Stir in chocolate. Remove from heat, pour mix into a large bowl and allow to cool slightly.
Whisk in egg yolks, coffee powder and vanilla.
With an electric mixer on high, beat egg whites and sugar substitute until stiff peaks form. Fold 1/3 egg whites into chocolate mixture, then fold in the rest. Transfer batter to tin. Bake 30 minutes until puffed and set.
The soufflés should pop out of the muffin tin pretty easily because of the cocoa powder coating. Serve warm with fresh whipped cream.
Leftover soufflés go flat, but they still have a lovely cakey-pancakey texture. I sandwiched them together with some LC vanilla frosting and they reminded me of Choco-pies.
Sharm's Kitchen 