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This combines the gooeyness of a flourless brownie with the light and airiness of a chocolate souffle.

Flourless Chocolate Souffle Brownie

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5 from 2 reviews

This Flourless Chocolate Souffle Brownie is such a neat, interesting and absolutely delicious dessert.  Gluten-free and Keto-Friendly, simple ingredients such as eggs, chocolate and sugar come together to form this easy double-baked Flourless Chocolate Souffle Brownie. 

  • Total Time: 1 hours 20 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale

For the Brownie

For the Chocolate Meringue

  • 4 large egg whites
  • 1/2 cup brown sugar (I used Lakanto Golden)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 cup unsweetened cocoa powder

OPTIONAL

  • powdered sugar for dusting

 

Instructions

  1. Preheat oven to 350 degrees F.  Line a 8 in spring form pan with parchment paper on the bottom as well as up the sides, making sure that the parchment paper comes up 1 inch above the rim.
  2. Melt the butter and chocolate in a glass bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.  
  3. While chocolate is melting, beat the eggs on high speed until they double in volume (about 5 minutes)
  4. Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
  5. Pour in baking tin and bake for 30 minutes.
  6. Meanwhile, beat egg whites in a clean bowl until stiff peaks form.  Slowly add the brown sugar 1 tbsp at a time.  Add in the vanilla extract and beat for 1 additional minute.
  7.  Sift the cocoa powder and baking soda together and then sift them both into the meringue.  Fold until the meringue is even and glossy.
  8. Once the brownie has baked, cover the top with the meringue.  Return it to the oven and bake an additional 25 minutes or until a crust forms on the top but the center is still soft.
  9. Turn the oven off and leave the meringue in the oven for 30 minutes with the door slightly ajar.
  10. Serve warm.

Notes

  • See post to make a smaller version of this cake
  • Nutritional information is for sugar substitutes and Trader Joe's 72% pound plus chocolate
  • Author: Cat
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: Gluten Free, Keto

Nutrition

  • Serving Size: 1 slice
  • Calories: 260
  • Sugar: 6.5 g
  • Fat: 19.9 g
  • Carbohydrates: 14.2 g
  • Fiber: 4.4 g
  • Protein: 7 g

Find it online: https://mycrashtestlife.com/double-baked-chocolate-flourless-souffle-brownie/

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