Double Chocolate Souffles with Warm Chocolate Fudge

By Johanna

Ingredients

• Sauce:
• Cooking spray
• 1/2 c. plus 2 tablespoons sugar, divided
• 3 tbsp. all-purpose flour
• 3 tbsp. unsweetened cocoa
• 1/8 tsp. salt
• 1 1/4 c. fat-free milk
• 3 oz. bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• 1 large egg yolk
• 6 large egg whites
• 1 tbsp. butter
• 1/3 cup sugar
• 2 tbsp. unsweetened cocoa
• 1 tbsp. all-purpose flour
• 1/2 c. fat-free milk
• 1/2 oz. bittersweet chocolate, chopped

Preparation

Step 1

1. Position oven rack to the lowest setting, and remove middle rack.

2. Preheat oven to 425°.

3. To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

4. Combine remaining ½ cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1¼ cups milk, stirring constantly with a whisk; bring to a boil.

5. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat.

6. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature.

7. Stir in vanilla and egg yolk.

8. Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture.

9. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level.

10. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven.

11. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

Sauce:

12. To prepare sauce, melt butter in a small saucepan over medium-high heat.

13. Add ⅓ cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add ½ cup milk, stirring well with a whisk; bring to a boil.

14. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add ½ ounce chocolate, stirring until smooth.

15. Serve warm with soufflés.