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Individual Chocolate Soufflés

Photo: Rachel Johnson

Yield

2 servings

Ingredients

  • Cooking spray
  • 2 teaspoons granulated sugar
  • 1/2 cup water
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons 1% low-fat milk
  • 1 1/2 teaspoons all-purpose flour
  • 1 large egg yolk
  • 1/8 teaspoon vanilla extract
  • 1 large egg white
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon granulated sugar
  • 2 teaspoons powdered sugar

Nutrition Information

  • calories 188
  • caloriesfromfat 19 %
  • fat 3.9 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 5.4 g
  • carbohydrate 33 g
  • fiber 0.0 g
  • cholesterol 110 mg
  • iron 1.4 mg
  • sodium 41 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat 2 (8-ounce) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.

  3. Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla.

  4. Beat egg white and cream of tartar at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake at 350° for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.