Warm Chocolate Soufflés

Chocolate SouffleDo you want a delicious chocolate dessert that makes everyone feel elated, satisfied  and healthy?  It's the Warm Chocolate Soufflés from The New Mayo Clinic Cookbook, 2nd ed. (Mayo Clinic Health Information and Oxmoor House 2012) with a few alterations.  One of these is that coconut oil is substituted for the butter and oil in the original recipe. Another change is that the recipe has an additional two tablespoons of sugar, but it is still only about 200 calories per serving.  That's great, considering that this is one of the best chocolate desserts ever!  It's a delicious recipe that has an awesome chocolate flavor, and at the same time is light, airy and moist.  While soufflés can be tricky, this one is more forgiving, especially since it is made in individual oven-safe dishes.  If you follow a few basic rules, it will be perfect no matter what size dish you use. 1) Use only a copper or stainless steel bowl for whipping the egg whites. 2) Don't over-beat the egg whites, which should appear glossy with stiff peaks, not dry. 3) Be sure that the mixing bowl and whisk are perfectly clean when beating egg whites. 4) Always separate an egg in a different bowl than the mixing bowl, since even a speck of egg yolk can inhibit the proper formation of peaks. 5) When combining the chocolate mixture and the whipped egg whites, incorporate the whites into the base with a slow, gentle folding motion so you don't destroy the precious air bubbles necessary for rising.  
Posted on


½ cup unsweetened cocoa powder 6 tbsp hot water 2 tbsp unrefined coconut oil 3 tablespoons all-purpose flour 1 tablespoon ground almonds (almond flour) or or hazelnuts (filberts) ¼ teaspoon ground cinnamon 3 tablespoons firmly packed dark brown sugar 2 tablespoons raw honey or pure maple syrup 1/8 teaspoon salt ¾ cup milk 4 egg whites 5 tablespoons granulated sugar 1 teaspoon confectioners’ (powdered) sugar 1 cup raspberries


1) Preheat the oven to 375° F.  Lightly coat six 1-cup ramekins (or a 6-cup souffle dish) with cooking spray.
2) In a medium mixing bowl, combine cocoa and hot water and stir until smooth.  Set aside.
3) In a saucepan over medium heat, melt the coconut oil.  Add flour, ground almonds (or ground hazelnuts) and cinnamon.  Cook for 1 minute, stirring constantly with a whisk.  Stir in the brown sugar, honey and salt.  Gradually add milk and stir constantly until thickened (about 3 minutes).  Remove from the heat and stir into the cocoa mixture.  Let cool slightly.
4) In a large bowl, beat the egg whites until foamy with an electric mixer on high speed.  Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form.  Using a rubber spatula, gently and slowly fold one-third of the egg whites into the cocoa mixture.  Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.
5) Scoop the mixture into the prepared dishes.  Bake until the soufflé rises above the rim and is set in the center (15 to 20 minutes for individual soufflés or 30 to 45 minutes for the large soufflé).  Cool on a wire rack for 10 to 15 minutes.  Dust with confectioners’ sugar and garnish with berries.