LITE CHOCOLATE SOUFFLES WITH BERRIES

By PamCallan

Ingredients

• 1/3 cup sugar, plus1 Tbsp. for coating the ramekins
• 4 oz. bittersweet chocolate, coarsely chopped
• 1/2 cup cold water
• 1/3 cup unsweetened cocoa powder
• 6 large egg whites, at room temperature
• 3 cups mixed berries
• Organic olive oil spray

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F.
Spray 6 ramekins with olive oil spray and coat with sugar, tapping out excess. Put ramekins on baking sheet lined with parchment paper.
To melt chocolate, set large bowl over pan of simmering water. Off the heat, whisk in water and cocoa until smooth.
In another bowl, use electric mixer to beat egg whites at medium-high speed until soft peaks form. Gradually beat in 1/3 cup of sugar, beat at high speed until egg whites are firm and glossy, about 1 minute.
Using rubber spatula, fold 1/4 of the egg whites into the chocolate mixture. Then fold in the rest of the egg whites until combined.
Spoon soufflé mixture into ramekins, smoothing the tops.
Bake in center of oven for 16 minutes, or until puffy and set around the edges. Dust with confectioners’ sugar and serve with berries.