Chocolate Souffle by Nicholas S.
Grease 4 ramekins, coat with Natvia and place on an oven tray.
Melt butter in a small saucepan until thick and foamy, add flour and cocoa and cook stirred continuously for one minute.
Remove pan from heat and slowly whisk in milk until combined, then stir continuously over medium heat until the mixture boils and thickens.
Remove from heat and add extra Natvia and stir until dissolved, then transfer into a bowl.
Melt chocolate in a heatproof bowl over a saucepan of simmering water, once melted stir into the milk mixture with egg yolks until combined.
Using an electric whisker, whisk egg whites until soft peaks form. Stir one-quarter of the egg whites through the chocolate mixture to lighten, and then fold in the remaining egg whites until just combined. Divide mixture among prepared ramekins and smooth tops. Cook at 190 degrees for 18-20 minutes.
Can substitute dark chocolate with low carb chocolate or sugar free chocolate block if trying to eliminate sugar.
Top up with fruits of your choice.
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