INDIVIDUAL CHOCOLATE SOUFFLÉ CAKES
Steps:
- Preheat oven to 350°. 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. CALORIES 152 (4% from fat); FAT 0.6g (sat 0.3g,mono 0.2g,poly 0.0g); IRON 0.8mg; CHOLESTEROL 0.31mg; CALCIUM 26mg; CARBOHYDRATE 35.3g; SODIUM 35mg; PROTEIN 3.5g; FIBER 1.4g
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