I wasn’t a big fan of chocolate until it became prohibited due to my new way of life. I don’t remember eating it too often, let alone buying it by myself. But when you are not aloud to eat something, it suddenly becomes interesting. Thus, I adapted mysel to the situation and found safe ways of eating chocolate and losing weight.
My chocolate souffles are inspired by a dear chocolate cake of mine and they are perfect to eat when warm, with a cup of low carb ice cream.
- 3 eggs
- 1 Lindt dark chocolate tablet 85% cocoa
- 100 grams of butter 82% fat
- 2 tbsp low carb chocolate syrup (Walden Farm’s)
- Rum extract
I placed the broken chocolate into a heat resistant bowl, into the microwaves, for about 30 seconds, along with the butter. It won’t be completely melted, but if you mix it, it will become smooth and silky. I beat the three eggs until they doubled their volume, then poured them with extra caution over the chocolate mix and homogenized them. The batter must be fluff and bubbly. I added the rum extract and the syrup, then split the batter into ceramic moulds.
I left them in the oven, at medium heat, until they formed a dome and started to crack a little. They will remain like this while they are warm. You can have this low carb chocolate souffle cold too, or you can heat it in the microwave the next day. Either way, it’s amazing and it really does the trick, with all those natural ingredients.