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Soufflé sounds so fancy and difficult but it doesn’t have to be that hard! Impress your friends and yourself with this amazing dessert! This is definitely not an everyday recipe but a better option for when you want an indulgent treat. It’s mainly just eggs with a little coconut sugar but the coconut sugar is unrefined so it keeps your dessert full of whole and natural foods.
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Preheat fan oven to 180°C. Grease and sugar the ramekins to avoid sticking.
2.
Melt the butter and chocolate in a microwave proof bowl for 30 seconds at a time, stirring each time.
3.
Add the egg yolks, half the coconut sugar, salt and vanilla.
4.
In a separate bowl, beat the egg whites with a standing or hand mixer until you have stiff peaks. Add the other tbsp of coconut sugar and the vinegar and mix briefly.
5.
Fold the egg whites slowly into the chocolate mixture. Divide the mixture among the ramekins and bake for 20 minutes.
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Tip
Make sure the top is flat and run your finger around the edge before baking to help make sure your soufflé rises. Maintenance, not for first 12 weeks
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