Baking Adventures

Paleo Diet Chocolate Souffle with Raspberry Sauce

This recipe comes from the total genius that is my mom improvising in the kitchen! I was doing the paleo diet for a while, and she made this up so that we would all suffer slightly less. I copied down her vague instructions here.

I have made this with her often, so I am telling you: don’t be discouraged if it doesn’t go super-awesome the first time. And whatever man, you still have little chocolate cakes that you can ACTUALLY EAT. Who even cares, it will super rad. Do it.

Lactose-free Grain-free Sugar-Free Chocolate Souffle (woahhhh witchcraft!!)

~ 1/3 cup sunflower butter

~ 1/4 cup cocoa powder

~ 1/4 cup honey

2 dropfuls [chocolate] stevia

3 prunes and 2 dates soaked in 1/4 cup white grape juice

~ 2 tbsp Tangerine Juice

2 tbsp Cointereaux

5 egg whites , 3 egg yolks

pinch salt

clarified butter/ghee, or alternate coating substance

Enough hazelnut flour to coat the ramekins. (Or you could use whatever other nut flour for this, but I think that hazelnuts go the tastiest.)
(Note that if you are going to make your own hazelnut flour in the blender instead of buying it from the store, DO NOT blend the hazelnuts too long or you’re gonna have paste, not flour, due to the oils from the nuts.)

Preheat oven to 400 degrees.

Soak dates and prunes in grape juice (for a while, be patient geez. Do this first and wait a bit. The longer you wait the better, maybe an hour or two if you want. But whatever I dunno). Mix sunflower butter together with cocoa, honey, tangerine juice, stevia and cointereaux.

Puree soaked dates and prunes in blender. Note—if you do not have enough to make the blender go, improvise by putting other things in there. (She did not even specify what things, YOU’RE ON YOUR OWN)

Pass date-prune puree through sive, add to sunbutter mixture. Taste mixture—add more stevia and/or cocoa if required. Adjust ingredients as needed.

You should now have the consistency of a thick sauce. 

Coat individual ramekins with clarified butter or ghee (or you know whatever, but I recommend clarified butter because ew that shit from the can is NASTY don’t you even ruin your delicious souffle like that man) and dust with hazelnut meal. Put a small layer of water in an ovenproof pan, then place the ramekins inside the pan.

Beat the eggwhites until they reach the soft peak stage (are fluffy), then beat egg yolks with a pinch salt until they reach a light lemon color. Fold the chocolate mixture into egg yolks. Fold in 1/3 of your egg whites to lighten. Then, fold your egg yolk mixture into the rest of the egg whites. Note: be sure to do this fast, and fold as little as possible until combined. Basically, the same rules for a normal souffle still apply even though this is a devilish flour-free abomination!

Also, it’s important that you are sure that your oven is pre-heated and good to go before you fold everything together! You really don’t want this mixture to sit. At all. You have pour the resulting mixture into the ramkins and pop it all in the oven IMMEDIATELY or it will lose air and be less fluffular and wonderful.

bake 10-15min, until rises and browns sufficiently. Again, souffle rules still apply: do not open the oven to check! Use the oven light.
Note also that they won’t rise  

makes ~ 8 individual souffle.

As it’s sugar-free and all, it IS improved with the raspberry sauce. Unless you have no way to get raspberries, you really can’t skip on the sauce. And you can put it in the fridge and heat it up later so you really have no excuse.

Raspberry Sauce

1 package frozen raspberries

1 little tubbie of applesauce

just enough orange juice until it will work in the blender

Blend, pass through sieve to remove nasty seeds. Gross.

Note that you really do not need to clean the blender for this—actually, you shouldn’t! The date-prune mixture remains will sweeten the raspberry sauce and make it extra-delicious. Awesome.

YOU NOW HAVE DELICIOUS SOUFFLES, WHAT ARE YOU WAITING FOR, DEVOUR IT ALL NOW

Note also that they will keep in the fridge but they’ll be different. Even more cakey. But they’ll totally keep a while if you want them to.

Ginger Cookies with Chocolate

NOW ANYWAYS time for some delicious pictures!

These cookies were some of the first baked goods that I made when I decided that baking is what I would do with myself.

From 500 cookies; made ~November 2011.

Hello!!

UNNECESSARY TEXT INTRODUCTION before recalling baked goods of times past.

Hi I am Kat! This blog is to chronicle my baking quest, embarked upon Novemberish of last year.
I bake too many things because I have chronic back pain + fibromyalgia, and thus am stuck at home FOREVER with too much time.

YAY