Individual Chocolate Souffle cakes
- Cooking spray
- 4 1/2 tablespoons granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons Dutch process cocoa
- 2 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 teaspoon powdered sugar
Adapted from find.myrecipes.com
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon 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 overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
152 (4% from fat)
0.6g (sat 0.3g,mono 0.2g,poly 0.0g)