Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 559 kcal | (28%) | |
| Protein | 11 g | (22%) | |
| Fat | 37 g | (46%) | |
| Carbohydrates | 46 g | (18%) | |
| Added Sugar | 16 g | (18%) | |
| Roughage | 0 g | (0%) |
Recipe author: EAT SMARTER
Ingredients
For servings
| ⅓ cups | unsalted butter softened |
| ⅓ cups | gluten-free all purpose flour sifted |
| 1 ⅓ cups | Whole milk |
| ¾ cups | Dark chocolate grated |
| ¼ cups | superfine caster sugar |
| 3 | medium egg yolks |
| 4 | medium egg whites |
| 1 pinch | salt |
| 2 tablespoons | powdered sugar |
| 2 tablespoons | white Chocolate chip |
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Directions
1 Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease four heatproof tea cups with a little softened butter. Chill until ready to use.
2 Melt the remaining butter in a saucepan set over a medium heat. Whisk in the flour and cook for 1 minute, whisking, until thickened.
3 Whisk in the milk and cook until thickened, 2 minutes. Stir in the chocolate and two tablespoons of the sugar. Remove the saucepan from the heat and beat in the egg yolks.
4 Beat the egg whites with a pinch of salt until stiffly peaked. Add the remaining caster sugar and beat until thick and glossy.
5 Stir one third of the beaten egg white into the chocolate mixture. Fold in the rest using a rubber spatula and divide the batter between the buttered tea cups.
6 Sit the cups on a baking tray and transfer the tray to the oven. Bake for 22-25 minutes until the souffles are coming away from the edge of the cups.
7 Remove from the oven and serve with a dusting of icing sugar and a few white chocolate chips on top.
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