On Hand Chocolate Souffle

By • March 1, 2016 0 Comments

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Author Notes: I googled a bunch of quick chocolate things and then used my back pocket knowledge to bake this. Me version requires an oven safe ramekin. If you don't have one on hand, I reccomend turning to google and conducting experiments like I did. Serves one hungry chef or some friends willing to share.Julia Stempko


Makes 1 souffle

  • 1 Egg
  • 1 tablespoon Room temp cream cheese
  • 2 tablespoons Unsweet Cocoa
  • 1 tablespoon Grade B maple syrup
  • 1/4 teaspoon Baking powder
  • 1/8 teaspoon Mexican vanilla
  • 1 dash Sea salt
  • Grass fed butter to grease ramekin
  1. - Preheat oven to 350. - Grease ramekin with butter. -Whisk egg in small bowl. Add dry ingredients and whisk until smooth. Stir in vanilla.
  2. - Bake for 15 minutes. Remove from oven and let set for 8 minutes. (Optional: While cooling, whip 3/4 heavy cream, 1 tblsp spiced rum and a dash Mexican vanilla until stiff peaks form)
  3. After its set; either serve warm or spoon a few servings of cream over and serve. Whatever you're feeling.

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