These airy chocolate cakes puff up nicely in mini soufflé dishes. To serve four, use five teaspoons flour and double the remaining ingredients (doubling the flour would make the base too heavy).
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar
How to Make It
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
Holy moly! These were absolutely divine. The best 150 calories I've eaten in a long time. Too bad they go fast! I used Hershey's Special Dark cocoa powder. This is definitely a new favorite! Very light and chocolaty, with just the right amount of sweetness from the powdered sugar. YUM!
Pretty good recipe and very easy to prepare. Texture was that of a souffle however, lacked the strong chocolate flavor. Keeper if you want a dessert and still stick to a low fat, calorie diet. Definitely will make again.
I have made other souffle recipes and this is one of my favorite. It is nice and light, not heavy like souffles can be. I could not believe how fast and easy it was to make these and how well they turned out! I would highly recommend this to anyone.
I truly wish the recipe had been more specific. I will admit to having a few problems. The cake was nothing more than average. I wouldn't serve this to a guest, and I definitely will not be making it again.
Magnificent souffles! These turned out so beautifully as the finale to our Easter dinner. I will definitely be making these for special occasions... but they are easy enough for a regular weeknight as wel.
Delicious!! Easy to make, beautiful presentation, and tastes wonderful! It's nice and light, too, which is perfect for an evening dessert when you don't want to feel overly full after a nice dinner. I'd definitely recommend this, and will definitely make it again.
(note: didn't have dutch processed cocoa, so used unsweetened cocoa powder and added a pinch of baking soda- it came out lovely!)
Simple to make and really delicious. The souffles have a great, light texture. I made one small change to the recipe: right before they go into the oven, I push a small piece of chocolate into the middle of each souffle . The dessert still bakes up light and fluffy, but it has a nice, rich center. 2/11/2011
Really delicious. Nice to have a dessert recipe for 2 that is made with ingredients in the pantry. One of my husband's favorite desserts. Two tips on the egg whites - use room temperature eggs, and a stand mixer is your friend.
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