Individual Chocolate Soufflé Cakes
I found this great recipe from Cooking Light and it’s perfect for Valentine’s Day! Yes…souffles are kinda hard to make but they are lighter than they look, thanks to the eggwhites. Most restaurant versions are more like cake and are heavier with more calories. TIP: make sure when you are beating the eggwhites…you get the stiff peaks or your souffle will fall flat. To make 4, just double the recipe.
Yield: 2 servings (serving size: 1 soufflé)
Ingredients
- Cooking spray
- 4 1/2 tablespoons granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons Dutch process cocoa
- 2 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
- 1Â large egg white
- 1 teaspoon powdered sugar
Preparation
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
Nutritional Information
- Calories: 152 (4% from fat)
- Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)
- Protein: 3.5g
- Carbohydrate: 35.3g
- Fiber: 1.4g
- Cholesterol: 0.31mg
- Iron: 0.8mg
- Sodium: 35mg
- Calcium: 26mg
