GERMAN CHOCOLATE SOUFFLE

Ingredients:

• 1/4 cup vegetable based margarine or other vegetable oil spread, if pareve, or Ghee if dairy,
• 1/2 cup Splenda,
• 1/4 cup sweet rice flour, or other flour,
• 1 1/2 cups chocolate almond milk if parve, or chocolate milk if dairy; warmed, 
• 1/4 teaspoon salt,
• 6 eggs, separated,
• 1 cup shredded coconut,
• Pinch of cream of tartar,
• Additional Powdered Splenda, 

Directions:

1. Preheat oven to 375 degrees Fahrenheit,
2. Grease Four 2-cup or equivalent souffle dishes, if needed.
3. Melt ghee in a large sized saucepan over medium high heat. Add sweet rice flour, and whisk until lightly gold color is observed, in approximately 2 minutes. Gently add chocolate milk, and salt.  Whisk until the mixture starts to boil and obtains a thickened texture. Remove pan from the heat. Stir in the egg yolks one at a time , then half of the Splenda and the coconut. Set egg yolk mixture aside 
4. Best the egg whites and cream of tartar until a foamy and stiff peaks form.  Gradually add the other 1/4 cup or 60 grams of Splenda.
5. Gently fold egg whites mixture into the egg yolk mixture until roughly, almost entirely, combined. Transfer batter into the prepared souffle dishes.
6. Bake for approximately 20 minutes.
7. Top with powdered Splenda or equivalent.

*Makes 4 Servings.