Individual Chocolate Souffle Cakes
May 11, 2007 7:52:00 GMT -8
Post by tami on May 11, 2007 7:52:00 GMT -8
I made these last night and I must say they are to die for. I have never made any type of souffle before and it was super easy. I doubled the recipe and we all thought it was incredible. If you like chocolate as much as I do you have to make this recipe.
Individual Chocolate Soufflé Cakes
To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
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
1 large egg white
1 teaspoon powdered sugar
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.
Yield: 2 servings (serving size: 1 soufflé)
CALORIES 152 (4% from fat); FAT 0.6g (sat 0.3g,mono 0.2g,poly 0.0g); PROTEIN 3.5g; CHOLESTEROL 0.31mg; CALCIUM 26mg; SODIUM 35mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 35.3g
Cooking Light, APRIL 2007
WW Points: 3
Individual Chocolate Soufflé Cakes
To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
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
1 large egg white
1 teaspoon powdered sugar
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.
Yield: 2 servings (serving size: 1 soufflé)
CALORIES 152 (4% from fat); FAT 0.6g (sat 0.3g,mono 0.2g,poly 0.0g); PROTEIN 3.5g; CHOLESTEROL 0.31mg; CALCIUM 26mg; SODIUM 35mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 35.3g
Cooking Light, APRIL 2007
WW Points: 3