Chocolate Souffle

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Chocolate Souffle

 

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This recipe is a chocolate lover's happy place. In fact, a soft-centered chocolate cake is my absolute favorite dessert and the key to my heart! Make sure to use high-quality dark chocolate (I like Shmerling) for an optimal richness of flavor and so that you can benefit from all those anti-oxidants!

Author: Orly Gottesman, from Blends by Orly

Recipe type: Dessert

Serves: 6 x 4.5 cm diameter x 4.5 cm high molds or ramekins

Ingredients

• Soft-centered chocolate soufflé
• 5 ¼ ounce (150 g) dark chocolate, chopped
• 11 tablespoons (150 g) margarine
• 3 eggs
• 4 egg yolks
• 1 Cup plus 3 tablespoons (150 g) Passover powdered sugar
• ⅓ cup plus 2 teaspoons (45 g) potato starch
• ⅓ cup plus 4 teaspoons (45 g) unsweetened dark cocoa powder
• Strawberry coulis (optional)
• ⅔ cup (100 g) strawberries, hulled
• 4 teaspoons (20 ml) water
• 2 tablespoons (30 g) sugar

Instructions

1. In a food processor or with a hand blender, purée the strawberries, water, and sugar, and then strain through a sieve. Refrigerate and reserve for serving.
2. Heat: Preheat the oven to 350°F. To prepare ramekins for baking, coat them with a layer of margarine and dust with unsweetened cocoa powder.
3. Mix: Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add margarine and mix well. Whisk the eggs and egg yolks into the chocolate mixture, stir to combine. In a separate bowl, mix together the sugar, potato starch and unsweetened cocoa powder, and add it to the chocolate mixture, stir to combine. Use a large spoon to scoop the chocolate batter into the molds.
4. Bake: in the oven until the tops are set and coming away from the sides about 8 to 11 minutes. (15 to 18 min if using larger molds). Dust warm souffle with powdered sugar and decorate with strawberry coulis. I recommend serving with a scoop of parve vanilla ice cream!

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Orly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.