We are so excited to partner with whole food writer Kelly Gibney to bring you this delicious Christmas dessert. This gorgeous yet simple dessert is incredibly rich and decadent (plus gluten free!) with a pile of cherries hiding in the bottom of each one for an added surprise.

Prep time: 0:40 hours / Cooking time: 0:25 hours / Serves 6


 
 

Ingredients

  • 180g dark chocolate (we recommend Whittakers 62% Dark Cacao), chopped

  • 1/2 cup fresh cream

  • 1 teaspoon good quality vanilla essence

  • 3 egg yolks

  • 4 egg whites

  • 1/4 teaspoon cream of tartar

  • 1/4 cup coconut sugar

  • 400g can of pitted black cherries in syrup, drained (using 20-24 cherries)

  • powdered coconut sugar, to serve

 

 

Directions

  1. Preheat oven to 180°C and then grease 6 x 3/4 cup capacity soufflé ramekins.
  2. Melt the chocolate gently in a double boiler. Whisk in the cream and vanilla essence. Check to ensure the mixture is cool and add the egg yolks. Whisk until smooth. Set aside until ready to use.
  3. Place the egg whites and cream of tartar in a clean bowl. Using an electric beater on a medium-high speed, whip until you have soft peaks. Add the coconut sugar in four stages (with 5 seconds between each addition) and beat until you have stiff, glossy peaks.
  4. Add the egg whites to the chocolate batter in two stages, using a wide spatula to fold and combine. Pull the chocolate component from the bottom of the saucepan, bring it to the top and fold over. This will ensure a speedy combining of the two elements.
  5. Place 3-4 cherries in the bottom of each ramekin.
  6. Spoon the soufflé batter into each dish, leaving a 1cm gap at the top to allow for rising. Bake for 20 minutes. Do not open the oven before this. If you've used a larger vessel, you may need to cook for a further 5 minutes.
  7. Serve immediately with fresh cream or ice cream on the side. The soufflé will deflate after a few minutes out of the oven. This is normal.
  8. Leftover soufflés can be gently reheated in the oven.

This recipe was a collaboration with Kelly Gibney.