Gluten Free, Dairy Free Raspberry Soufflés with Chocolate Sauce

Raspberry Souffle Chocolate Sauce Recipe, Gluten and Dairy Free - The Sugar Hit


Hello again, you. If you’ve been reading The Sugar Hit for any period of time, you might have noticed that I don’t exactly go heavy on the diet foods. (You may also have noticed my extremely weak styling and photography skills, but that’s neither here nor there!) The point is, I love to post recipes that are totally worth their calorie count, even if it is astronomical! No second rate sweets are welcome here. I figure if it’s worth going to the effort of pouring our hearts into baking something, then it damn well better be worth eating a big healthy portion, with ice cream on top, even if it means hitting the spin bike a little harder this week! And every push of the pedal is made easier with remembrance of the terrifying lows, the dizzying highs, the creamy middles of that dessert.

Raspberry Souffle Chocolate Sauce Recipe - Gluten and Dairy Free - The Sugar Hit


Which brings me to the terrifying highs, dizzying lows and creamy middles of this Raspberry Soufflé. Given what I’ve told you about my dessert attitude, it will come as no surprise that I did not create this recipe with a view to making something healthy, or diet friendly. I wasn’t even thinking virtuously of the people who I love who have food allergies or intolerances. Nope, it was a combination of those two wonderful motivators, greed and laziness.


Greed: I want a fancy dessert.

Laziness: I don’t want to work hard for it.


Raspberry Souffle Chocolate Sauce Recipe - Gluten and Dairy Free - The Sugar Hit


The irony is that I am totally willing to spend hours trawling through my ridiculously huge library of cookbooks, not to mention the entire internet, for hours on end searching for ideas, techniques and inspiration. But on this particular day, I was totally unwilling to spend more than about 15 minutes actually in the kitchen. Go figure. Well, who cares when the system works? Because as a result of my greedy, lazy, backwards thinking, we now have a totally Gluten Free, totally Dairy Free, and totally EASY soufflé recipe. Bam.


Raspberry Souffle Chocolate Sauce Recipe - Gluten and Dairy Free - The Sugar Hit


The whole shebang has 6 ingredients, and the soufflé itself has only three. This recipe is also totally grain free, so it might be Paleo? But honestly I have no idea. All I know is that it is gooooood eating. To misquote Veruca Salt from the Willy Wonka movie “the raspberries taste like raspberries!”. In fact the whole dessert tastes like raspberries; like a giant cloud of fresh, sweet raspberries, picked from the bush and crammed into my mouth. Of course, then I smother the whole cloud in a dark, bitter, honey-scented chocolate syrup. Because, duh.


Raspberry Souffle Chocolate Sauce Recipe - Gluten and Dairy Free - The Sugar Hit

Raspberry Souffle Chocolate Sauce Recipe - Gluten and Dairy Free - The Sugar Hit


Sweet destruction….


Raspberry Souffle Chocolate Sauce Recipe - Gluten and Dairy Free - The Sugar Hit


Gluten Free, Dairy Free Raspberry Soufflé with Chocolate Sauce

Serves 2

INGREDIENTS: For the Soufflé:

non-stick spray, to grease ramekins.

150g frozen raspberries

60g caster sugar, extra to dust

2 egg whites For the Chocolate Sauce:

1 tbsp cocoa powder

60ml honey

50g 70% dark chocolate (dairy free – check the label) First, make the chocolate sauce, by placing the cocoa powder into a small saucepan and slowly stirring in 125ml (1/2 cup) of water. Add the honey and chocolate to the saucepan, and place over a medium heat. Bring slowly to the boil, stirring to incorporate the chocolate, and boil for about 30 seconds, or until slightly syrupy. Set aside to cool and thicken. To make the soufflé, preheat the oven to 180C. DO NOT use the fan. Grease 2x200ml capacity ramekins with non-stick spray, and dust them liberally with caster sugar, shaking out the excess. Meanwhile, place the raspberries, sugar and 1 tbsp of water in a small saucepan over a low heat, and cook until the raspberries are just about broken down, about 5 minutes. Remove the pan from the heat, and press the contents of the pan through a coarse sieve into a bowl, forcing through as much of the mixture as you can, while leaving the seeds behind. Leave the raspberry mixture to cool while  you whisk the two egg whites to stiff peaks in a separate bowl. Using a rubber spatula, fold the egg whites into the raspberry mixture, until well combined and streak free. Divide the mixture between the two ramekins and bake for 15 minutes or until well risen and lightly browned. Serve immediately with cooled chocolate sauce.

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