Corn, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free
Ingredients
- 30g hazelnuts
- 6 eggs, separated
- 240g dairy-free dark chocolate – as good
quality as possible
Method
- Heat the oven to 190C/375F/Gas mark 5.
- Grind the hazelnuts roughly in a food processor.
- Then toast lightly in the oven, under a grill or in a dry frying pan until they are tanned all over. Set aside.
- Melt the chocolate in a microwave or over hot water.
- Separate the eggs and stir the yolks into the melted chocoalte.
- Whisk the egg whites to soft peaks then fold into the yolks and chocolate.
- Pour or spoon the mixture into 6 large ramekin or other individual soufflé dishes.
- Sprinkle the top of each with the ground hazelnuts.
- Bake for 10 minutes – no more – and serve immediately.
- The outside should be crisp and cooked and the inside still runny.
Serves 6 – per portion
352cals – 14g protein
23g total fat – 9g sat / 10g mono / 2g poly
24g carbohydrate of which 23g sugar
1g fibre – 120mg sodium / 0.3g salt
Thanks go to Foods Matter for letting us reproduce this recipe
