Warm Chocolate Souffles

By glomcrae

Mayo Clinic Diet Cookbook

183 calories
6 g protein
30 g carbs
6 g fat

Ingredients

• 1/2 cup unsweetened cocoa powder
• 6 Tablespoons hot water
• 1 Tablespoon unsalted butter
• 1 Tablespoon canola oil
• 3 Tablespoons plain flour
• 1 Tablespoon ground hazelnuts or almonds
• 1/4 teaspoon ground cinnamon
• 3 Tablespoons firmly packed dark brown sugar
• 2 Tablespoons honey
• 1/8 teaspoon salt
• 3/4 cup 1% milk
• 4 egg whites
• 3 Tablespoons granulated sugar
• 1 teaspoon confectioners' sugar
• 1 cup raspberries

Preparation

Step 1

Preheat the oven to 375 degrees F. Lightly coat six 1-cup individual 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 hazelnuts, and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, hone, 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 granular 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 about the rim and is set in the center, 15-20 minutes for individual souffles or 40-45 minutes for the large souffle. Using a fine-mesh sieve, dust the top with the confectioners' sugar. Serve immediately, garnished with raspberries.