Ever since having the Chocolate Souffle at Roy’s, I haven’t been able to stop thinking about it. When I told my mom about it she said she also loves their Souffle and happened to have her own recipe for it!

Since I’m not much of a baker, I requested she make these Gluten Free Chocolate Souffles and then hand over the recipe. Thanks Mom!

They’re easy to make 5 ingredients and less than 10 steps, simple right? Before planning to make these, keep in mind, the mixture needs to sit for 8 hours before baking.

This recipe calls for a double boiler – if you don’t have one, check out this article on how to easily make one!

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5 from 1 vote

Gluten Free Chocolate SoufflÃ©

A restaurant quality chocolate soufflÃ© that is to die for.

Print Pin Rate

Prep Time8

Cook Time20

Total Time8 20

Course: Dessert

Cuisine: American

Servings:

Calories: 325

Author: Jordan

Ingredients

▢ 2 egg whites
▢ 4 egg yolks
▢ 5 tablespoons unsalted butter plus more for buttering ramekins
▢ 4 ounces gluten free bittersweet chocolate
▢ 1/4 cup sugar
▢ 1 3/4 tablespoons cornstarch

Instructions

In the top of a double boiler, set over simmering water, heat butter and chocolate together until melted.
In a small bowl, whisk together egg whites and yolks
In a larger mixing bowl, combine sugar and cornstarch. Add melted butter and chocolate mixture and mix thoroughly with a wire whisk. Add eggs and whisk just until combined and smooth. Cover and refrigerate 8 hours or overnight.
Fill 4 ramekins evenly and place on top rack of oven for 20 minutes.
Serve ramekins as is with a small plate underneath or, in vert on to a plate allowing it to sit for 10 seconds before unfolding and allowing cake to fall out onto the plate.
You can serve them as is or with a dollop of whipped cream or scoop of vanilla ice cream.