EASY Choc *Souffle* & Keto Choc Mug Cake

EASY Chocolate *Souffle*

3 oz bittersweet chocolate - Lindt 85% dark chocolate
1/3 c half and half
1/3 c water
1/2 c unsweetened cocoa powder
8 egg whites
1/2 c sugar
powdered sugar

butter 6 3"-ramekins on bottom and sides
add sugar and tip the ramekins to coat the sides - discard any extra

Over med heat in heavy saucepan, heat half and half just until you see bubbles forming at the sides
Remove from heat and add shaved chocolate
Stir until melted

Set heavy pot over hot water, like a double boiler, add cocoa powder and stir.
Not sure why this has to be double boiler - I probably skipped this part.
Beat egg white on medium until foamy.
Add sugar 1 Tbsp at a time

Beat until you have soft peaks (about 3 min) do not overbeat
FOLD 1/3 of the egg white mixture into chocolate
Fold choc+1/3 egg white into the rest of the egg white
OK to have a few wisps of egg white.

Fill ramekins - leaving top 1/4" space at top.
Bake 14-16 min til top is lightly brown
Dust with powdered sugar and serve immediately

Adapted from Zen Can Cook


KETO CHOC CAKE IN A MUG or RAMEKIN

• 1 large egg
• 2 tablespoons salted butter
• 2 tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 1 ½ tablespoons erythritol
• 2 teaspoons coconut flour
• ¼ teaspoon vanilla extract
• ½ teaspoon baking powder

melt the butter

stir in sweetener - then stir in cocoa

add the rest of the ingredients - then the egg

stir until as smooth as possible

60-75 sec in a microwave

50-60 sec if you split into two

whip some cream with an immersion blender if desired