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Chocolate Souffles

Diet.Chef's picture
Ingredients
  Vegetable cooking spray 1
  Sugar 10 1⁄2 Tablespoon, divided (1/2 Cup Plus 2 1/2 Tablespoons)
  Unsweetened cocoa 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Instant espresso powder 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Egg yolks 2 , lightly beaten
  Egg whites 5
  Cream of tartar 1⁄2 Teaspoon
Directions

Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray.
Sprinkle dishes evenly with 2 1/2 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar and next 4 ingredients in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture.
Gently fold remaining egg white mixture into chocolate mixture.
Spoon evenly into prepared dishes.
Bake at 375° for 15 to 16 minutes or until souffles are puffed.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chocolate

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