Individual Chocolate Soufflés

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 19%
  • Fat: 3.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.4g
  • Carbohydrate: 33g
  • Fiber: 0.0g
  • Cholesterol: 110mg
  • Iron: 1.4mg
  • Sodium: 41mg
  • Calcium: 40mg

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

Preparation

  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.
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