Servings 6 - 3.7 or 4 oz soufflé dishes
・3/4 cup (120g) dark chocolate
・4 large eggs, separated
・1.5 tablespoons oat flour (or all - purpose flour)
・120ml oat milk (or any milk)
・1/2 cup sugar
・oil for grease soufflé dishes
: almond maple sauce:
almond butter (or peanut, cashew, etc) 1/4 cup + maple syrup 1/4 cup
Preheat oven to 375 degrees F and grease soufflé dishes.
Bring the milk in a saucepan to a boil on low heat. Once the milk starts to boil, remove it from heat.
In a medium heatproof bowl, melt dark chocolate place over a small saucepan of simmering water. Stirring chocolate until melted. Remove from heat.
In a bowl, beat the egg yolk with 1/4 cup of the sugar until the egg is thick, 1-2 minutes. Add oat flour and mix well. Pour the warm milk, stirring for 1 minute. Add the mixture into the melted chocolate and mix well. Set aside.
In another bowl, beat the egg whites with 1/4 cup of the sugar using an electric mixer on medium-low speed. Increase the speed to medium and beat until soft peaks form. Increase the speed to medium-high. Or whisk the egg whites until foamy.
Add the egg whites to the chocolate mixture and use a rubber spatula to gently fold them in until no white streaks remain.
Transfer the soufflé mixture to the soufflé dishes (filling each three-quarters full) and smooth the top into an even layer. Place the soufflé dishes on the roasting pan. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the soufflé dishes. Slide the pan into the oven and bake for 18 to 20 minutes. Remove from the oven, drizzle almond maple syrup sauce and serve immediately.