This recipe is adapted from a flourless chocolate torte recipe in Gearoid Lynch's book 'My Gluten Free Kitchen'. All through January I was being good at avoiding sugar but as the expected news of an extended lockdown was announced I knew it was time for drastic measures. I pulled out the chocolate, the booze and the sugar and baked these little creations which were absolutely worth it. With Valentines day coming up, I'd highly recommend these as a treat to yourself or a gluten free loved one.
Before you start you'll need 4 ramekins like the white ones you see in the picture and you'll need to grease them with some butter or cooking spray. I've not tried this as one big souffle in say an 8" inch round baking tin or tray but hey it might work !!
125gm chocolate (70% cocoa or above. I use Green & Blacks, Dunnes Simply Best, Aines or Roisin's)
125gm caster sugar
3 eggs separated
A shot of white rum/bacardi (this is optional and if you're not a rum fan you could throw in a shot of coffee for an extra kick or a shot of baileys or leave this bit out altogether, they'll still be delicious !)
Preheat the oven to 160c
Melt the chocolate and butter in a non stick pot/pan over a low heat, keep a close eye on and stir regularly to ensure the mixture doesn't stick to the bottom. Once melted take off the heat and add the shot of rum, coffee, baileys or whatever you've decided on.
Whisk the egg yolks and the sugar together in a bowl, add the chocolate and butter mixture and fully combine.
Whisk the egg whites in a separate clean bowl until you get soft peaks. Now add the egg whites bit by bit to the chocolate mixture until fully combined.
Pour into ramekins and pop into the over for about 25 minutes.
When they come out they'll have puffed up and be nice and crisp on top but soft in the centre. Once out of the over they will start to sink a little but it will not effect the taste and in fact you've a perfect hollow for your ice cream, whipped cream or yoghurt and maybe even a couple of berries on top.