Chocolate Souffle With Vanilla Sauce
|Vegetable oil spray||1|
|Fresh orange juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg whites||4 Large|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Orange liqueur||2 Tablespoon|
|Vanilla ice milk||3⁄4 Cup (12 tbs), softened|
Preheat oven to 300° F.
Grease six 5-ounce custard cups with vegetable oil spray.
In a small saucepan, cook orange juice and sugar over medium-high heat until mixture has a syrupy consistency, about 3 to 4 minutes, stirring occasionally.
Remove from heat and reserve.
In a large bowl, beat egg whites until stiff, but stop before dry peaks form.
Pour syrup over the egg whites and continue beating for 2 minutes.
Add cocoa and liqueur and beat only until well mixed.
Pour into prepared custard cups.
Bake 12 minutes, or until souffles are puffed.
Do not overbake, or souffles will become tough.
To serve, spoon 2 tablespoons softened vanilla ice milk into the center of each souffle.