2002 Chocolate Souffles

By boandozzy

One serving equals 313 calories, 8 g fat (4 g saturated fat), 91 mg cholesterol, 57 mg sodium, 58 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Chocolate Souffles in Light & Tasty December/January 2002, p39

Ingredients

• 7 teaspoons plus 2/3 cup granulated sugar, divided
• 1/2 cup packed brown sugar
• 1/3 cup cake flour
• 1/2 cup baking cocoa
• 2 teaspoons instant coffee granules
• 3/4 cup water
• 4 ounces semisweet chocolate, chopped
• 3 egg yolks, beaten
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon confectioners' sugar

Details

Servings 7
Preparation time 30mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

Spray seven 10-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to coat the bottom and sides; set aside.

In a saucepan, combine 1/3 cup sugar, brown sugar, flour, cocoa and coffee granules. Stir in water until blended. Bring to a boil; cook and stir for 1 minute (mixture will be thick). Remove from the heat. Stir in chocolate until melted. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cool to room temperature.

Let egg whites stand at room temperature for 30 minutes. In a bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture.

Spoon batter into prepared dishes. Bake at 325° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 7 servings.