Fudgy Espresso Soufflé with Raspberry Sauce

When this soufflé falls, it turns into a dense fudge cake. Don't worry about leftovers; they can be served at room temperature or chilled with the Raspberry Sauce.

Yield: 6 servings (serving size: 1 wedge and 2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 24%
  • Fat: 5.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 6.2g
  • Carbohydrate: 31.3g
  • Fiber: 1.8g
  • Cholesterol: 2mg
  • Iron: 1.8mg
  • Sodium: 149mg
  • Calcium: 61mg

Ingredients

  • 1/2 cup unsweetened cocoa
  • 6 tablespoons hot water
  • 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
  • 2 tablespoons butter or stick margarine
  • 3 tablespoons all-purpose flour
  • 3/4 cup 1% low-fat milk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 4 large egg whites
  • 3 tablespoons sugar
  • Cooking spray
  • Raspberry Sauce

Preparation

  1. Preheat oven to 375°.
  2. Combine first 3 ingredients, stirring until smooth.
  3. Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.
  4. Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart soufflé dish coated with cooking spray.
  5. Bake at 375° for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.
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