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Bittersweet Chocolate Soufflés

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings
These chocolaty soufflés, which are airy and elegant, garnered out test kitchens' highest rating.

Ingredients

  • Cooking spray
  • 2 tablespoons granulated sugar
  • 3/4 cup granulated sugar, divided
  • 1/2 cup Dutch process cocoa
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 206
  • caloriesfromfat 24 %
  • fat 5.5 g
  • satfat 3 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 5.2 g
  • carbohydrate 34.1 g
  • fiber 2.3 g
  • cholesterol 55 mg
  • iron 1 mg
  • sodium 75 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.

  3. Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.

  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.

  5. Bake at 350° for 15 minutes or until puffy and set. Sprinkle with powdered sugar.