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Fudgy Soufflé Cake with Warm Turtle Sauce

Yield 6 servings (serving size: 1 wedge and 1 tablespoon sauce)
No more dashing from oven to table--just bake the soufflé; then serve warm, at room temperature, or chilled. Once it's fallen, it takes on the consistency of a dense fudge cake.


  • Butter-flavored cooking spray
  • 1/4 teaspoon sugar
  • 1/2 cup unsweetened cocoa
  • 6 tablespoons hot water
  • 2 tablespoons 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
  • Warm Turtle Sauce

Nutrition Information

  • calories 241
  • caloriesfromfat 29 %
  • fat 7.8 g
  • satfat 1.7 g
  • monofat 3.3 g
  • polyfat 1.9 g
  • protein 6.1 g
  • carbohydrate 58.6 g
  • fiber 0.4 g
  • cholesterol 2 mg
  • iron 1.6 mg
  • sodium 182 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.

  3. Combine cocoa and hot water in a bowl. Stir well; set aside.

  4. Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.

  5. Beat egg whites (at room temperature) 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 prepared soufflé dish.

  6. Bake at 375° for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.