Light and Springy Chocolate Souffles
Recipe from "The New Mayo Clinic Cookbook".
Per 8 oz. serving:
6 grams of protein
6 grams of fat
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons hot water
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 3 tablespoons all purpose flour
- 1 tablespoon ground almonds or hazelnuts
- 1/4 tablespoon ground cinnamon
- 3 tablespoons packed brown sugar
- 2 tablespoons honey
- 1/8 teaspoon salt
- 3/4 cup 1 percent low fat milk
- 4 egg whites
- 3 tablespoons granulated sugar
- 1 teaspoon confectioners' sugar
- 1 cup raspberries
Adapted from sprinklebakes.com
Preheat the oven to 375 degrees. Lightly coat six 1 cup souffle dishes or ramekins with cooking spray or coat a 6 cup souffle dish with the spray.
In a small bowl combine the cocoa and hot water, stirring until smooth. Set aside.
In a small heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground almonds, and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.
In a large spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form. Using a rubber spatula gently fold one-third of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture , mixing only until no white streaks remain.
Gently scoop the cocoa-egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center 15-20 minutes for individual souffles or 40-45 minutes for large souffle. Using a fine mesh sieve, dust the top with confectioners' sugar. Serve immediately, garnished with the raspberries.