Fudgy Soufflé Cake with Warm Turtle Sauce

recipe
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.

Yield:

6 servings (serving size: 1 wedge and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 375°.

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

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

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.

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.

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.

January 1997
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