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Created by Breadberry.
2.7 ounces non-dairy dark chocolate, in pieces
6 egg whites and 5 yolks, separated
2 cups Kineret Non-Dairy Topping
1 tablespoon Gefen Vanilla Extract
3/4 cup sugar
3 tablespoons almond flour or potato starch
2 tablespoons Gefen Cocoa Powder
3 tablespoons sugar
Melt chocolate over a double boiler until completely melted.
In a separate bowl, whip egg whites till stiff peaks appear.
Place non-dairy topping and vanilla extract in a saucepan. Bring to a boil. (Do not overcook; it will break.)
Place yolks and sugar in a separate pot, and whip until fluffy. Then add almond flour and cocoa powder. Mix well. Add in the cooked whip topping mixture and, on a medium heat, cook to thicken mixture. Once it is thick, add the melted chocolate and fold it in. Fold in the egg whites.
Brush the souffle cups with margarine and sprinkle with sugar. Pour mixture into souffle cups and cook at 375 degrees Fahrenheit for about 12 to 15 minutes. Garnish with confectioners’ sugar.
Photography: Hudi Greenberger. Styling: Renee Muller.
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