Name: Keto Flourless Chocolate Soufflé Cake
Prep time: 10 min
Cook time: 15 min
Ingredients: 3 Large Eggs ((Whites ca.110g, Yolks ca. 57g)); 60 g Unsweetened Dark Chocolate ( (99-100% Cacao)); 40 g Unsalted Butter ((and to grease the ramekins)); 60 g Powdered Erythritol (and some granulated erythritol to coat the ramekins) ); 5 ml Unsweetened Vanilla Extract ((1 teaspoon) ); 5 ml Freshly Squeezed Lemon Juice ((1 teaspoon)); A pinch of Salt ((1/8 teaspoon)); 40 g Unsweetened Dark Chocolate ( (99-100% Cacao)); 13 g Powdered Erythritol ( (2 tablespoons scarce)); A pinch of Salt

Keto Flourless Chocolate Soufflé Cake

Did you know that you can make a fluffy cake without any flour and baking agents? This is it! It's traditionally called soufflé, and there are many flavours. Here is my favourite, decadent chocolate soufflé with fine dark chocolate. This recipe is not only gluten-free, but also nut-free. By using the natural sweetner erythritol, this recipe is also sugar-free, keto-friendly, low carb, and LCHF.

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Prep Time 10 mins

Cook Time 15 mins

Servings 5 ramekins

Ingredients

3 Large Eggs (Whites ca.110g, Yolks ca. 57g)
60 g Unsweetened Dark Chocolate (99-100% Cacao)
40 g Unsalted Butter (and to grease the ramekins)
60 g Powdered Erythritol and some granulated erythritol to coat the ramekins)
5 ml Unsweetened Vanilla Extract (1 teaspoon)
5 ml Freshly Squeezed Lemon Juice (1 teaspoon)
A pinch of Salt (1/8 teaspoon)

For melted chocolate:

40 g Unsweetened Dark Chocolate (99-100% Cacao)
13 g Powdered Erythritol (2 tablespoons scarce)
A pinch of Salt

Instructions

Preheat the oven to 180°C/360°F.
Grease 5 ramekins (in size of 180ml) with softened Butter, using a brush. Then, put a tablespoon of granulated erythritol in the greased ramekin to coat. Turn and move around the remekin, so that the erythritol attaches everywhere. Toss and take away the excess erythritol, into a bowl. Repeat the process to coat all 5 ramekins.
Let chocolate and butter melt in a double boiler. Double boiler is a method, to melt the chocolate gently using the steam. You can achieve this easily, with a sauce pan and a heat safe bowl which fits on it. The bowl shoudn't touch the boiling water underneath. If you use the microwave to melt the chocolate, be careful not to burn the chocolate. Check it after every 20 seconds, and stop when there are still little chunks left. Mix and let it melt with the remaining heat.
Separate the egg whites from the yolks. The size and the weight of the eggs influence the quantity and the taste of the cake dramatically, so be sure to use the large ones and if you can, weigh them.
To the egg whites, add freshly squeezed lemon juice and salt. Then, beat it with a hand mixer. When foamy, add the powdered erythritol little by little. Whisk until firm peaks form.
Add the unsweetened vanilla extract to lightly cooled chocolate mixture.
Mix in the egg yolks to the chocolate mixture, one at a time.
Add a small scoop of the meringue (whisked egg whites) to the chocolate-yolk mixture, and mix thoroughly using a spatula. When they are well combined, add another scoop meringue and mix gently by moving the spatula in circular motion. It's crucial not to add too much merigue at once, especially the first round, to be able to combine them well together. Repeat the process until you finish all the meringue. You will have a beautiful batter!
Pour in the batter into the greased and with erythrtitol-coated ramekins. Don't fill it to the very top, since it will rise a lot in the oven.
Shake and tap each ramekin on the bottom, to fill any spaces in the batter. This will assure it to rise evenly.
Bake on the bottom rack of the preheated oven, for 13-16 minutes. When they stop to rise and starts to smell good, they are ready.
Take out of the oven, serve when still warm. Sprinkle some powdered erythritol, or drizzle some melted chocolate, or top with whipped cream to taste. Enjoy!