Gluten-free Chocolate Soufflé

  • 30’ preparation time plus 25-30 min cooking time

    Preparation time

  • medium

    Difficulty Level

  • 4-5


Loaded with protein and gluten-free, you will love this light chocolate soufflé. Serve it with some vanilla ice cream or whipped cream.


Aromatic, Gluten-free

  • 220 gr dark chocolate
  • 6 eggs
  • 1/8 tsp salt
  • 1/2 tsp cream of tartar Sunspices
  • 130 gr (3/4 cup) sugar
  • 2 vanillas Sunspices
  • Whipped cream or ice cream to serve
  • Additional sugar and butter to coat the pan
  • 19X8 soufflé dish or oven-proof dish


  1. We butter very well our soufflé dish or over-proof dish and sprinkle with some sugar, shaking the excess around.

  2. We preheat the oven to 190C/375F. Melt the chocolate in bain marie, stirring occasionally. When melted, we remove it from the heat.

  3. Separate the egg whites from the yolks. Add salt and cream of tartar to the egg whites and whip them on medium speed until soft peaks start forming.

  4. Add 40 gr of sugar (1/4 cup) and keep whipping until stiff peaks form.

  5. In another bowl, beat the yolks until they become pale yellow and thick. Add the remaining sugar and the vanillas and whisk the mixture. Add the melted chocolate with a rubber spatula and stir well.

  6. Add 1/4 of the whipped egg whites to the yolk mixture and stir with the spatula until the color of the mixture is uniform.

  7. Add the remaining whipped egg whites and stir again until the color is uniform and pour it into the oven-proof dish. Don’t fill more than the 4/5 of the dish because the soufflé will rise.

  8. Put it in the preheated oven and bake for 25-30 minutes, at which point you will see that it has risen and if you shake it, the center of it will slightly tremble. Serve it warm, with vanilla ice cream or whipped cream.

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