INDIVIDUAL CHOCOLATE SOUFFLÉ CAKES

By angielaine

To make four, use 5 tsp flour and double the remaining inredients!

Ingredients

• Cooking spray
• 4 1/2 Tbsp granulated sugar, divided
• 1 Tbsp all-purpose flour
• 1 1/2 Tbsp Dutch process cocoa
• 2 Tbsp fat-free milk
• 1/4 tsp vanilla
• 1 large egg white
• 1 tsp powdered sugar

Details

Servings 2

Preparation

Step 1

Preheat oven to 350°. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with ¾ tsp 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 over beat). Gently stir ¼ of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 to 3 times to level. Place dishes on baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with ½ teaspoon powdered sugar. Serve immediately.