Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

These airy chocolate cakes puff up nicely in mini soufflé dishes. To serve four, use five teaspoons flour and double the remaining ingredients (doubling the flour would make the base too heavy).

Recipe by Cooking Light April 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
2 servings (serving size: 1 soufflé)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

152 calories; calories from fat 4%; fat 0.6g; saturated fat 0.3g; mono fat 0.2g; protein 3.5g; carbohydrates 35.3g; fiber 1.4g; cholesterol 0.3mg; iron 0.8mg; sodium 35mg; calcium 26mg.
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