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Chocolate Soufflé

From: Linda McCartney’s “Home Cooking”, p. 157.

An oven-baked chocolate dessert that is best served with some whipped cream.

This is a very special dessert that tastes just great- another favourite!

I have reduced the sugar to 40g and did not sprinkle the soufflé with extra sugar before baking- this would just be too sweet. I also added a pinch of salt and used 4 instead of 5 egg whites. This way, there will also be no egg yolk left over (4 egg yolks used in recipe).
To make this easier to cook, simply mix the chocolate into the white sauce without having melted it before. It did melt well in the sauce and saved some work.

Gluten-free: I used rice flour, which worked well.

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