INDIVIDUAL CHOCOLATE SOUFFLE CAKES
To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
Provided by Chemaine
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
- Combine 2 T 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 T sugar, 1 tsp 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 souffle with 1/2 tsp powdered sugar. Serve immediately.
Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.3, Sodium 36.2, Carbohydrate 35.7, Fiber 1.4, Sugar 30.6, Protein 3.5
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