Everyone loves cake, it’s so versatile and delicious. But what if you can’t have gluten? Yeah, we could make a gluten free cake, potato flour or rice flour but let’s be honest, they just aren’t as good.
Lucky we have @juliarygaard who shared her absolutely heavenly soufflé.
- 6 eggs
- 7 oz bittersweet chocolate (Scharffen Berger)
- 3.5 oz of 62% cacao
- 3.5 oz of 70% cacao
- 1 Vanilla Bean
- 1 3/4 cup plus 1 tablespoon granulated sugar
- 4 tablespoons potato starch
- Unsweetened Cocoa Powder for dusting
Preheat your oven to 400*F. Butter and flour ramekins, makes six 3″ or an 8″ soufflé dish and set aside.
Separate the egg yolks and whites, place the whites in a large mixing bowl and the yolks in another bowl to the side.
Chop chocolate into small pieces. Split vanilla bean lengthwise using a small spoon, scrape the inside of the vanilla bean. Place the vanilla seeds, bean, and chocolate pieces in a double boiler set over low heat and leave to melt, stirring occasionally.
Meanwhile, using a hand mixer, beat egg whites, gradually adding 3/4 cup plus one tablespoon sugar, until they hold stiff peaks.
Once the chocolate has melted, remove double boil from heat and take out vanilla bean. Add half the egg yolks and stir until evenly mixed. Add the remaining yolks and stir. Add one cup of sugar and the potato starch. It should have the consistency of Play-Doh.
Gently fold the egg whites into the chocolate mixture. The mixture should be well blended, but overmixing will deflate the beaten egg whites.
Pour chocolate into ramekins or soufflé dish about 2/3 full.
Bake for 20 minutes. You want to see a few cracks in the surface which will leave it SLIGHTLY gooey inside. Remove from oven.
Dust top of soufflé with cocoa powder and serve! Add a dollop of vanilla bean ice cream for an irresistible treat.