Eggless Coffee Soufflé Recipe with Chocolate Sauce
This Eggless Coffee Soufflé with Chocolate Sauce is the perfect dessert to indulge in, combining the rich flavors of dark chocolate and the subtle bitterness of coffee in a light, airy soufflé. The best part? It’s completely egg-free, making it suitable for those with egg allergies or vegans looking for a delightful treat. This recipe also includes a decadent chocolate sauce that adds an extra layer of richness to each bite.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Cuisine: French
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (melted) | 1/2 cup |
| Milk | 1 cup |
| Caster sugar | 1/4 cup |
| All-purpose flour (Maida) | 1/4 cup |
| Condensed milk | 1/4 cup |
| Butter | 1-1/2 tablespoons |
| Heavy whipping cream | 1/2 cup |
| Instant coffee powder | 1 teaspoon |
| Chocolate sauce | 1 tablespoon |
| Icing sugar | 1 tablespoon |
Instructions
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Preheat the oven: Begin by preheating your oven to 200°C (392°F), preparing it to bake the soufflé.
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Prepare the sweetened milk mixture: In a non-stick pan, heat 1/2 cup of milk over medium heat. Once it warms, add the caster sugar and stir continuously until the sugar dissolves completely.
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Prepare the flour mixture: In a separate bowl, combine the remaining 1/2 cup of milk with the all-purpose flour (Maida). Whisk the two together until the mixture is smooth, without any lumps.
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Combine the mixtures: Add the sweetened milk from step 2 into the flour mixture, stirring well to combine. Then, add the condensed milk and mix again. This creates the base for your soufflé.
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Cook the custard: Pour the combined mixture into a deep non-stick pan. Cook over medium heat, stirring continuously, until the mixture thickens and becomes a custard-like consistency.
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Add the butter: In a microwave-safe bowl, melt the butter and add it to the thickened custard. Whisk it in thoroughly to ensure a smooth, lump-free mixture.
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Cool the mixture: Once thickened, turn off the heat and transfer the custard into a separate bowl. Allow it to cool to room temperature, or refrigerate it for quicker cooling. The custard needs to cool down before moving to the next step.
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Fold in the whipped cream: Once the custard is cool, fold the heavy whipping cream gently into the mixture. This will add lightness and volume to your soufflé.
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Flavor the custard: Add the melted dark chocolate, instant coffee powder, and chocolate sauce to the custard. Fold them in gently to ensure that the flavor is evenly distributed.
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Prepare the ramekins: Grease two ramekin molds lightly with butter or oil. Then, pour the soufflé mixture into the ramekins, filling them up to about 3/4 full.
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Bake the soufflé: Place the ramekins in the preheated oven and bake for 15-20 minutes. You’ll know it’s done when the soufflés have puffed up and the tops are lightly golden.
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Garnish and serve: Once baked, remove the soufflés from the oven and allow them to cool slightly. Dust them with icing sugar before serving to add a sweet, decorative touch.
Enjoy this eggless coffee soufflé with chocolate sauce while it’s still warm, and revel in the perfect blend of creamy custard, rich coffee, and decadent chocolate. Perfect for any dessert lover or anyone seeking a guilt-free indulgence!
This eggless version of the classic soufflé brings together simple ingredients to create a dessert that is sure to impress. Whether you’re making it for a dinner party or just treating yourself, the combination of coffee and chocolate in this soufflé is a guaranteed crowd-pleaser.
