Fudgy Soufflé Cake With Warm Turtle Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Cooking Light November 2000 Ingredients:
butter-flavored cooking spray |
1/4 teaspoon sugar |
1/2 cup unsweetened cocoa |
6 tablespoons hot water |
2 tablespoons 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 |
6 tablespoons fat-free caramel topping |
3 tablespoons chopped pecans, toasted |
Directions:
1. Preheat oven to 375°.
2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.
3. Combine cocoa and hot water in a bowl. Stir well; set aside.
4. Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.
5. Beat egg whites (at room temperature) 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 prepared soufflé dish.
6. Bake at 375° for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.
7. Warm Turtle Sauce.
8. Place caramel syrup in a small bowl; microwave at HIGH 30 seconds or until warm. Stir in pecans.
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