Individual Chocolate Soufflés

Cooking Light
Individual Chocolate SoufflésRecipe

Photo: Rachel Johnson

2 servings


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Cooking spray
2 teaspoons granulated sugar
1/2 cup water
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa
2 tablespoons 1% low-fat milk
1 1/2 teaspoons all-purpose flour
1 large egg yolk
1/8 teaspoon vanilla extract
1 large egg white
1/8 teaspoon cream of tartar
1 tablespoon granulated sugar
2 teaspoons powdered sugar


Preheat oven to 350°.

Coat 2 (8-ounce) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.

Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla.

Beat egg white and cream of tartar 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. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

Created date

September 2000

Nutritional Information

Calories 188
Caloriesfromfat 19 %
Fat 3.9 g
Satfat 1.4 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 5.4 g
Carbohydrate 33 g
Fiber 0.0 g
Cholesterol 110 mg
Iron 1.4 mg
Sodium 41 mg
Calcium 40 mg