Friday, May 1, 2009

Dairy Free Chocolate Souffle

This one is especially dedicated to the Doctors Penny :-)

Chocolate Soufflé (Dairy Free)

Serves 4

100g good quality dark chocolate
50g dairy free baking margarine
40g (100ml) cocoa powder
75g (90ml) castor sugar
2 eggs, separated
5ml vanilla extract
60ml coconut cream

1. Preheat the oven to 160 deg C
2. Melt the chocolate and margarine in a double boiler.
3. Add the cocoa, 50g (60ml) castor sugar, egg yolks, vanilla essence and coconut cream and stir to a smooth paste.
4. In a separate bowl, beat the egg whites until soft peak stage, add the remaining sugar.
5. Fold the egg whites into the chocolate mixture and then spoon into individual ramekins.
6. Bake for 8-10 minutes.
**For a bigger dish bake for 20-25 minutes.**

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