Chocolate Soufflé
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  1. Gluten and dairy free.
  2. Preheat oven 400˚F
  3. Grease 8 x 3-inch (1/2 cup size) custard/baking cups with coconut oil so cakes pop out easily.
  4. Dust with cocoa powder tapping out excess.
  5. Melt 7 TBSP Omega Coconut oil (measure ½ cup, then remove one TBSP) and 8 ounces semisweet chocolate, coarsely chopped.
  6. Place both in medium heatproof bowl or double boiler, stirring once or twice, until smooth; remove from the heat and scrape into a large bowl.
  7. Beat the 4 large whole eggs, 1 large yolk, add 1 tsp vanilla, ¼ tsp salt, and ½ cup sugar at the highest speed in a bowl of a standing mixer fitted with whisk attachments until the volume nearly triples, the color has lightened considerably, and the mixture drops from the beaters in a smooth, thick stream, (about 5 minutes.)
  8. Gently pour egg mixture over melted chocolate mixture; sprinkling 2 tablespoons Omega Virgin Coconut flour and fold until batter is uniformly colored.
  9. Fill prepared ramekins with batter up to the top. (If you like, make up to one day in advance.)
  10. Cover lightly with plastic wrap and refrigerate.
  11. Allow to rest at room temperature for 30 minutes before baking.
  12. Bake 12 to 13 minutes. Cakes will puff about ½ inch above rims of ramekins, with thin crust on top.
  13. You can jiggle slightly at center when shaken very gently.
  14. Serve in the ramekins or run a paring knife around inside edges to loosen cakes and invert onto serving plates.
  15. Sprinkle cocoa powder over the cakes to decorate, and serve immediately with raspberries to garnish.
Recipe by Omega Health Blog at