Chocolate soufflés. Can I get a ‘hell yeah’. I just want to devour every single one of these without even taking a breath. Is that wrong? If it is I don’t want to be right. This recipe is thanks to the bloody awesome Irena of Eat Drink Paleo who has let me share it with you, everyone give Irena a big virtual hug for being so darn generous!
These chocolatey treasures are from her newest cookbook Happy Go Paleo which I am loving hard right now. I have been lucky enough to get my mits on both of Irena’s cookbooks so far and even meet this legend in the flesh. Her personality is as gorgeous as she looks and the chic just has spunk. I loved her first cookbook Eat Drink Paleo and this new one is friggen tops as well. It incorporates great basics like kraut, broth & how to activate your own nuts & seeds, as well as beautiful looking meals, salads, sweets & a 2 week meal plan! Oh, you want soufflés? Ok then.
Preparation time: 25 minutes Cooking time: 30 minutes + time to cook the sweet potato
Coconut oil or butter, for greasing
4 eggs, separated
1 tablespoon vanilla essence
½ cup cooled melted ghee, butter or coconut oil (or a combination)
⅓ cup preferred sweetener such as honey, maple syrup or rice malt, plus 1 tablespoon extra
⅓ heaped cup cacao powder
1 cup cooked and mashed sweet potato (baked is best)
1½ tablespoons tapioca flour or arrowroot flour
⅓ teaspoon bicarbonate of soda sea salt
Coconut ice-cream, strawberries and mint, to serve (optional)
Preheat the oven to 175°C. Grease a tray of 6–8 muffin cases with a little coconut oil or butter. Alternatively you can use individual ramekins.
Using an electric mixer, whisk the yolks for 1 minute, until creamy. Add the vanilla essence, melted ghee/oil and your preferred sweetener, and whisk until well incorporated.
Add the cacao powder and mashed sweet potato. Whisk for 20 seconds, until well incorporated, then sift through the bi-carbonate of soda and tapioca or arrowroot flour. Whisk again for 20 seconds, until the mixture thickens and starts to form a ripple trace.
Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined.
Add 2–3 tablespoons of mix per muffin case, not quite to the top, because the cakes will rise. Or fill the pre-greased ramekins with the mixture, leaving about 1 cm from the top. Place the tray on the middle shelf of the oven and bake for 25 minutes. The cakes should feel quite soft and bouncy when you touch them and they will be super-moist and soft on the inside.
Once baked, turn the oven off and open the door. Place the tray on the oven door, and allow to cool for 5 minutes. This gradual temperature change should prevent them from collapsing. Serve immediately as is or with a dollop of coconut ice-cream, fresh strawberries and mint. These can be eaten warm or cold and can be stored in an airtight container in the fridge for a few days.
Tip: Baking time might vary slightly depending on your oven or how big your muffin casings are. If you are baking it as a round cake in a spring-form or a cake tin, give it about 45 minutes.