Gluten Free Chocolate Soufflés

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, melt butter or oil over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.

Step 2

In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.

Step 3

Add the eggs, and mix thoroughly. Cover and refrigerate the mixture overnight.

Step 4

Preheat the oven to 375°F (190°C).

Step 5

Line the inside bottom of 4 small soufflé tins or ceramic ramekins with parchment paper, then grease the entire inside of the tin thoroughly. Divide the mixture among the tins, place the tins on a baking sheet, and bake just until the top is slightly baked with a 1p coin size of raw batter in the middle (14 to 18 minutes).

Step 6

Let cool for about 5 minutes. Carefully run a knife around the edges, then turn out the cakes upside-down onto individual dessert plates. Dust with powdered sugar and serve with ice cream.