February 28 is National Chocolate Soufflé Day.
In honor of that decadent day, I'm sharing a recipe that cuts back on the portion size, calories, and saturated fat. The Mini Chocolate soufflé is more like a gluten-free lava cake, and works as a vegan dessert without nuts (for those with tree nut or peanut allergies).
Using Canola oil instead of butter, the soufflé provides some heart-healthy fats (MUFAS & PUFAS) as well as the benefits of dark chocolate. One cake is a good source of protein and calcium, and an excellent source of iron.
This is not to say this is a "healthy" recipe, however, it is a treat modified so it doesn't spike your blood sugar and cholesterol levels as much as the original version. The saturated fat and sugar content are high enough to caution against eating more than one!
Feel free to make substitutions as needed, such as choosing the flour, milk, and sweetener you prefer.
Without further ado, here is the recipe.
Mini Chocolate Soufflés
Yield: 4 soufflés Serving Size: 1 soufflé
Prep Time: 10 mins. Bake Time: 20 mins. Cool Time: 10 mins. Total Time: 40 mins.
½ cup sugar
½ cup gluten-free flour (such as Bob’s Red Mills 1:1 all-purpose baking flour)
¼ cup cocoa powder (not Dutch-processed; Dutch removes many of the nutrients)
½ tsp baking powder
¼ tsp baking soda
¼ cup Canola oil