Mexican Chocolate Soufflés

By garciamoss

Ingredients

• Cooking spray
• 3 tablespoons granulated sugar
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper (optional)
• 3/4 cup fat-free milk
• 3 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1 teaspoon coffee-flavored liqueur (such as Kahlúa)
• 1 large egg yolk
• 1/4 teaspoon cream of tartar
• 6 large egg whites
• 2 tablespoons granulated sugar
• Powdered sugar (optional)

Details

Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°.
Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately.