Individual Chocolate Soufflé Cakes (For Two) |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 2 |
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This uses all pantry items so they can be put together any time. From Cooking Light, April 2007. If doubling the recipe, it's suggested to only use 5 teaspoons of flour. Ingredients:
cooking spray |
4 1/2 tablespoons granulated sugar, divided |
1 tablespoon flour |
1 1/2 tablespoons dutch process cocoa |
2 tablespoons nonfat milk |
1/4 teaspoon vanilla extract |
1 large egg white |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat.
4. Cook 2 minutes, stirring until smooth.
5. Spoon chocolate mixture into a medium bowl; cool 4 minutes.
6. Stir in vanilla.
7. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form.
8. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat).
9. Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
10. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.
11. Place dishes on a baking sheet; bake for 15 minutes or until puffy and set.
12. Sprinkle each soufflé with 1/2 teaspoon powdered sugar.
13. Serve immediately.
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