CHOCOLATE FLOURLESS SOUFFLE CAKE, COCONUT VARIATION
These individual soufflés can be frozen before baking; then as needed, bake on a sheet pan at 350ºF for 15-17 minutes or until the tops look dry and begin to crack. Leave in the cup or out and serve alone or with the pictured accoutrements.
- 6 ounces Bitter Sweet chocolate, chopped
- 6 Tablespoons (3 oz.) Coconut oil
- 3 eggs
- ¾ cup sugar
- one or two of the following ingredients:
- 1 teaspoons espresso powder
- 5 tablespoons plus 1 ½ teaspoon cornstarch, sifted
Combine chocolate, coconut oil in double boiler to melt.
Meantime, in separate bowl, whisk eggs and sugar, sugar dissolves; whisk slightly cooled chocolate mixture into egg mixture.
Gently whisk in corn starch until blended; do not over mix.
Place in buttered individual size soufflé cups, 3/4 way up; bake at 350ºF for approximately 10 – 15 minutes or until tops are dry and start to crack. Serve in the baking cup or remove from cup onto plate. Serve immediately on toasted meringue with garnish of toasted coconut.