Chocolate Soufflé Cake 

A rich chocolate ganache is folded with fluffy egg whites, creating a rich dark cake with a pillowy texture.


Dark chocolate chips Coconut sugar Cacao powder Coconut oil Almond flour Egg yolks Vanilla extract Egg whites Cream of tartar

Into a heatproof bowl, combine dark chocolate, cacao powder, 1 cup of coconut sugar, and coconut oil. Pour boiling hot water over the mixture, and stir until the chocolate is melted


Add the egg yolk, almond flour, and vanilla extract into the melted chocolate mixture, and stir until a very thick and glossy cake batter is formed.


Add the egg whites to a stand mixer bowl with a whisk attachment. Add 1/4 cup of coconut sugar, and continue mixing until stiff peaks form.


Add 1/4 of the egg whites into the chocolate cake batter, and fold in. Continue folding until no streaks of egg whites remain. Add the remaining whites, and gently fold into the batter.


Divide the batter evenly between the 4 ramekins, or add to the prepared pan. Bake soufflés for 15-17 minutes for a molten center, or 20 minutes for a more evenly baked chocolate soufflé cake.


Impress your date or your family with this special chocolate dessert! Serve these dusted with powdered sugar, with a dollop of whipped cream, or with berries.