Chocolate Souffle Made with Icelandic Butter - Martha Stewart

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces sugar while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds a nutty flavor and is gluten-free.

Butter the ramekins with Icelandic butter.

Dust the ramekins with turbinado sugar, ensuring they are completely lined.

In a bowl, combine 4 egg whites with 1.5 teaspoons of egg white powder and 1/2 cup of sugar, whisking to remove lumps.

Beat the egg whites until soft peaks form.

In a separate saucepan, mix 3/4 cup of whole milk, 1 tablespoon plus 1 teaspoon of cornstarch, and 1/4 teaspoon of salt, stirring to combine.

Heat the milk mixture until thickened, then add 6 ounces of melted semi-sweet chocolate, stirring until smooth.

Add 3 egg yolks to the chocolate mixture and stir until well combined.

Fold the beaten egg whites into the chocolate mixture gently until fully incorporated.

Spoon the mixture into the prepared ramekins.

Bake the soufflés in the oven, checking for doneness.

Serve with chocolate sauce and Icelandic cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens