Baking is similar to what I imagine the process of having and raising children to be like. What starts as a dream becomes a messy, sticky reality, which is carefully molded and, in time, placed in the oven/sent out into the world. The baker/parents can only wait hopefully to see whether their best efforts to craft a successful product have paid off. Sometimes there’s no way to predict whether a recipe will end up in the culinary legend, or at the bottom of a trash bin. However, the gratification that comes from working on a complex recipe, start to finish, measuring and mixing and blending with care then waiting and watching and hoping and opening the oven to reveal…sweet, sweet success. All the labor of the recipe has paid off in the reward of pulling beautiful, delicious treats out of the oven. Likewise, hopefully the labor of raising a child will pay off in having produced a bright, good-hearted citizen of the world who will take care of you in your old age and always be willing to share yummy food with you. (As long as you do the cooking, that is!)
When I made these chocolate soufflés, I was really anxious that the recipe would not work, that I would somehow fail and end up pulling a tray full of charred rocks or tasteless lumps out of the oven. Many Passover recipes do produce that result, and the last batch of cupcakes I’d tried to make had been so bad I’d thrown them away, after hours of planning, preparing and baking. So this time I was extra careful to follow the original recipe instructions to a T and not try anything too funny with the ingredients. And all my trouble paid off in the end, when I was able to pull these perfect little mini soufflés out of the oven, to the delight of everyone else in the house. The whole family seemed to have a chocolate radar that picked up the scent of deep chocolate, flourless cake and sent them all on a direct path to the kitchen.
My chocolate-connosseur mom, super-picky brother who never eats anything I make, and his friend who was over at the time, all tried and swooned over these mini soufflés! My brother told me it didn’t even taste like a Passover recipe. But it is completely kosher for Passover, at least by Sephardic guidelines, as it uses no flour, baking powder, or yeast. It is also gluten and grain free, though when I related this information to my mom she didn’t believe me and marveled at the dense cake-like texture. Each rich, moist individual soufflé makes for a perfect portion of pure chocolatey goodness, and I inserted a single Hershey’s Special Dark chocolate kiss into the center of each soufflé partway through the bake time to create a magical melty pool of chocolate bliss. Chocolate purists, this recipe is especially for you! If you have any children, enjoy baking – and eating – this delicious, grain-free and kosher-for-Passover treat with them.
Grain-Free Mini Chocolate Soufflés
Based on recipe from More Quiche, Please
makes 10 mini soufflés
- 3/4 cup chocolate chips (if going completely corn-free, be sure to avoid brands that use corn oil)
- 1/2 cup chocolate almond butter (I used MaraNatha brand Dark Chocolate Almond Spread)
- 3 eggs, separated
- 6 tbs Truvia baking blend, separated
- 1 tsp vanilla
- 2 tbs organic light agave syrup
- 1/4 tsp kosher salt
- 10 Hershey’s Special Dark Chocolate Kisses, unwrapped
Preheat oven to 350 Fahrenheit. Line a 12-cup muffin tin with 10 regular-sized cupcake liners. (I used the foil kind because I find this reduces sticking.)
In a double boiler, melt together the 3/4 cup chocolate chips and 1/2 cup chocolate almond butter. Set aside.
In a medium bowl, use an electric mixer to beat together the egg yolks and 3 tbs Truvia baking blend until mixture is thick. Add in the melted chocolate mixture, 1 tsp vanilla, and 2 tbs agave. Beat with electric mixer just until combined.
In a separate medium bowl, beat together the egg whites. Add the 1/4 tsp salt and remaining 3 tbs Truvia. Beat for a few minutes, until mixture is semi-thick and bubbly.
Pour egg white mixture into chocolate mixture. Beat just until combined. Batter will be thin and sticky.
Spoon batter into cupcake liners, filling about 3/4 full.
Bake for a total of 15 minutes, stopping after 10-12 minutes and removing muffin tin from oven just long enough to press an unwrapped Hershey’s Special Dark Chocolate kiss into the center of each mini soufflé, then returning to the oven to bake completely. When you can lightly press the surface of one of the mini soufflés and it feels dry, it’s done.
Serve warm with chocolate centers gooey and melty, or cool, straight from the fridge!
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