Bittersweet Chocolate Soufflés

Becky Luigart-Stayner; Lydia DeGaris-Pursell

These chocolaty soufflés, which are airy and elegant, garnered out test kitchens' highest rating.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 24%
  • Fat: 5.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.2g
  • Carbohydrate: 34.1g
  • Fiber: 2.3g
  • Cholesterol: 55mg
  • Iron: 1mg
  • Sodium: 75mg
  • Calcium: 33mg

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

Preparation

  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.
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