Gluten Free Mocha Chocolate Souffles with Cinnamon Sugar
Rich chocolate souffles infused with bold coffee flavors and warm cinnamon, creating an elegant gluten-free dessert perfect for dinner parties or romantic occasions. The bittersweet chocolate base provides deep cocoa notes while strong espresso enhances the mocha character. Individual ramekins are coated with cinnamon sugar for added sweetness and texture contrast. These airy souffles rise beautifully in the oven, developing a golden top with characteristic cracks while maintaining a tender, slightly molten interior that wobbles when done.
Ingredients
- 1 tablespoon butter or margarine, for greasing ramekins
- ½ cup sugar, plus 1 tablespoon, divided
- 1 ½ teaspoons ground cinnamon, divided
- 5 large eggs, separated, whites at room temperature for at least 2 hours
- 8 ounces bittersweet chocolate, broken into small pieces
- 2 tablespoons strong coffee or espresso
- confectioners sugar, for dusting(optional)
Instructions
- 1
Preheat oven to 350 degrees F if baking immediately
- 2
Mix 1 tablespoon sugar with 1 teaspoon cinnamon
- 3
Grease ramekins with butter, then coat with cinnamon sugar mixture
- 4
Place coated ramekins on baking sheet and refrigerate
- 5
Combine egg yolks and 2 tablespoons sugar, whisk vigorously
- 6
Melt chocolate in double boiler or microwave until smooth
- 7
Add remaining cinnamon and coffee to chocolate, mix well
- 8
Combine chocolate mixture with egg yolk mixture, whisk until smooth
- 9
Beat egg whites until thick, gradually add remaining sugar
- 10
Beat on high speed until whites are shiny and stiff
- 11
Gently fold whites into chocolate mixture in four parts
- 12
Divide batter among prepared ramekins
- 13
Clean ramekin edges with finger to help souffles form a hat
- 14
Bake for 20 to 22 minutes until puffed and cracked on top
- 15
Serve immediately
Tips
Let egg whites come to room temperature for at least 2 hours before whipping to achieve maximum volume and stability
Clean ramekin edges with your finger after filling to help souffles develop their characteristic tall hat shape
Never open the oven door while baking as temperature fluctuations will cause the souffles to collapse
Good to Know
Best served immediately after baking, do not store baked souffles
Can prepare filled ramekins, cover with plastic wrap and refrigerate up to 4 hours before baking
Serve immediately while hot and puffed, dust with confectioners sugar if desired
Common Mistakes
Don't open oven door during baking to avoid collapse
Don't overmix egg whites to prevent deflation
Don't skip greasing ramekins or souffles will stick
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these dairy-free?
Yes, use vegan butter for greasing and dairy-free dark chocolate. Check that your chocolate doesn't contain milk products.
What if my souffles don't rise properly?
Ensure egg whites were at room temperature and beaten to stiff peaks. Overmixing the batter or opening the oven door can also prevent proper rising.
How long do these keep?
Souffles must be served immediately after baking as they will deflate quickly. However, you can prepare the filled ramekins up to 4 hours ahead and refrigerate.