Bittersweet Chocolate Soufflés

This is an absolutely incredible recipe:  tastes horribly decadent, but is actually somewhat healthy.  Followed the recipe to the tee, and got 10 full 4-ounce ramekins out of it -- maybe because my egg whites were incredibly stiff.  Have not use cream of tartar in this application so may have made a bit of a difference as I usually have very stiff whites normally.  For the best impression, definitely serve warm out of the oven so you get the absolute puffy souffle effect.  Like any souffle, they deflate when cool.  But they are yummy anyway!!!!  The recipe above is missing either an added note to the directions or someone's review.  I had in my notes that you could make up the mixture the day before and refrigerate overnight and bake for 22 minutes.  I had only 7 ramekins and quite a bit of mixture left over, so saved the mixture and cooked the next day.  The "leftovers" were absolutely just as good.

this was soooooo delicious! and super easy thanks to my kitchen-aid! Still can't believe it was so low in calories. will make again and again!

OMG - Words can not explain.....sooooo good. You would never know or imagine that these are only 6g of fat....heaven

Wow! This is yummy. I halved the recipe and made it as written. Nobody would ever guess that it's low calorie.

This a great recipe and very easy to make. It tastes great and looks like you put a lot of time into it, but it is so easy. I served it to a guest at lunch, and my husband ate all the extras!!!