Chocolate Soufflé



Soft, rich and creamy. No flour is used in this, so it is grain free, dairy free, paleo and of course all real food. Served alone, or even better a raw cream, coconut cream or coconut yogurt would make this absolutely heavenly. 


100g cacao melts, 100% pure chocolate or your preferred dark chocolate 

3 Tbsp sweetener; Lakanto, coconut sugar or rapadura sugar, or liquid stevia to taste

3 Tbsp coconut oil

3 tsp pure vanilla essence 

Pinch of salt

1/2 tsp bicarbonate soda

1/2 tsp apple cider vinegar

3 egg whites - at room temperature and are completely separated from the egg yolks. 

3 egg yolks 



1. Preheat your oven to 180 degrees Celsius.

2. Using extra coconut oil, ghee or butter, grease the ramekins you choose to use. You can use muffin trays if you prefer, though it is great to use a small serving dish like the one in the photo so you can serve the soufflé straight away. 

2. Melt the chocolate and coconut oil together on a low heat. Remove from the heat. 

3. Add in the vanilla, sugar, salt, bicarb and apple cider vinegar. 

4. Make sure the melted mix is not too hot, and add in the egg yolks and mix through. 

3. Beat the egg whites until they form into a stiff foam. You can use a whisk or it is best to use an egg beater, or I do this in the Thermomix with the butterfly utensil, for 2 minutes on speed 4. Make sure your bowl or Thermomix is completely clean before adding the egg whites. 

3. Slowly, slowly fold the egg whites into the chocolate mixture. To do this, add the egg whites in three batches to make sure you do not over mix as this will remove the air from the egg whites.

4. Carefully add the mix into the greased ramekins, till roughly 3/4 full.

6. Bake for 15 to 20 minutes or until the middle is still soft, and the top is firm. 

7. Serve immediately, alone or with cream and berries. You know what, a paleo caramel sauce would make it even better. 

Sheridan Williamson