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Individual chocolate soufflés - from Drew


Serves four

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Individual chocolate soufflés - from Drew 0 Picture


  • 2 tablespoons +3/4 cup granulated sugar, divided,
  • 1/2 cup Dutch processed cocoa
  • 2 tablespoons all-purpose flour
  • 8 teaspoon salt
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla extract
  • Two large egg yolks
  • Four large egg whites
  • 1/8 teaspoon cream of tartar
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon confectioners sugar



Step 1

Preheat the Oven to 300°F
Coat four 7 ounce ramekins with cooking spray. Sprinkle with 2 tablespoons of granulated sugar. Over medium heat, combine 1/2 cup granulated sugar, cocoa, flour and salt in a sauce pan. Add milk slowly, stirring with a whisk until blended. Stirring constantly, bring to a boil and cook until thick. Remove from heat and let stand, about three minutes. Slowly stir in vanilla and egg yolks. Spoon chocolate mixture into a bowl and let cool. Place egg whites in a large bowl. Beat with a hand mixer at high-speed until foamy. Slowly stir a quarter of the stiffened egg whites into chocolate mixture. Fold in the remaining egg whites and chopped chocolate. Spoon the mixture into ramekins and bake 15 minutes or until set with tops puffed. Dust with confection sugar and serve in ramekins.

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