Fudgy Espresso Souffle with Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When this soufflé falls, it turns into a dense fudge cake. Don't worry about leftovers; they can be served at room temperature or chilled with the Raspberry Sauce. Ingredients:
1/2 cup unsweetened cocoa |
6 tablespoons hot water |
1 tablespoon instant espresso or 2 tablespoons instant coffee granules |
2 tablespoons butter or stick margarine |
3 tablespoons all-purpose flour |
3/4 cup 1% low-fat milk |
1/4 cup sugar |
1/8 teaspoon salt |
4 large egg whites |
3 tablespoons sugar |
cooking spray |
raspberry sauce |
Directions:
1. Preheat oven to 375°.
2. Combine first 3 ingredients, stirring until smooth.
3. Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.
4. Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart soufflé dish coated with cooking spray.
5. Bake at 375° for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.
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