Individual Chocolate Souffles
|Granulated sugar||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Powdered sugar||3⁄4 Cup (12 tbs), sifted|
|Unsweetened cocoa||2 Tablespoon|
|1% low fat milk||2 Tablespoon|
|All purpose flour||1 1⁄2 Teaspoon|
|Egg yolk||1 Large|
|Vanilla extract||1⁄8 Teaspoon|
|Egg white||1 Large (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Granulated sugar||1 Tablespoon|
|Powdered sugar||1 Teaspoon|
1. Preheat oven to 350°.
2. Coat 2 (8-ounce) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place ramekins on a baking sheet; set aside.
3. Combine water and next 5 ingredients in the top of a double boiler; stir well. Cook over simmering water 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; stir in vanilla. Pour into a medium bowl; set aside.
4. Beat egg white and cream of tartar with clean, dry beaters at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake at 350° for 20 minutes or until puffy and set. Sift 1 teaspoon powdered sugar evenly over souffles. Serve immediately.