This post is also available in Italiano
I prepared this chocolate sufflé this morning because today in Israel we celebrate the day of Tu Be Av, also called Hag Ha Ahava, the holiday of love.
In ancient times, when the Temple in Jerusalem still existed, Tu Be Av was a joyous festival that marked the beginning of the harvest: on this date, the unmarried girls of Jerusalem wore white clothes and went out dancing in the vineyards, as the date was believed to bring good luck and favour the birth of new relationships.
In Israel people celebrate Tu Be Av as in the rest of the world people celebrate Valentine’s Day, with flowers, greeting cards, candlelit dinners and so on and so forth… so we, too, have celebrated a little bit, but since we really care about our diet we treated ourselves to a super healthy flourless sugar free chocolate soufflé.
In our culture the idea of love is often associated with the idea of sweetness, so everyone feels compelled to buy chocolates, candies and similar things to show affection, but on second thoughts, we all know that sugar is really not good for us… so why feed our loved one something potentially harmful?
The soufflé whose recipe I share with you today is very delicious and intensely chocolatey even if it contains relatively healthy ingredients: what you are in for is very little calories, but a really big explosion of taste, I promise you!
This being said, below you see the photo of one of my soufflés just out of the oven: pictures like this are difficult to snap on the fly, firstly because the soufflé collapses a bit after a few minutes out of the oven, but secondly (and mainly!) because every time I bake a soufflé someone pounces on the dessert before any photos have been taken… :)
Flourless sugar free chocolate soufflé
- 225 g milk
- 200 g chocolate
- 15 g cornflour or potato starch
- 50 g powder sugar optional, only if the soufflé has to be eaten by kids
- 6 egg whites
- 3 yolks
- Preheat the oven to 200°.
- Boil milk in a pot, then turn off the flame. Stir in chocolate and mix until it is melted and the mixture is smooth.
- When chocolate is at room temp, add yolks one at a time, stirring well. Add cornflour and whisk until mixed in.
- In a large bowl, using an electric mixer, beat the egg whites (and powder sugar if used) on medium-high until good solid peaks form (but not super stiff!), say 7 mins.
- Fold the egg-white mixture into the chocolate base with a spatula, gently cutting down through the center and lifting up the mix from the bottom of the bowl. Turning the bowl as you go, steadily continue to mix in the egg whites until just combined.
- Transfer the mixture to six, 9 cm wide ramekins, fill them to 0.5 cm to the rim, and bake your soufflés until puffed and set, 12 minutes for average sized ones.
- Do not open the oven until you are absolutely sure the soufflés are ready; when good to go, serve immediately.