Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These chocolaty soufflés, which are airy and elegant, garnered out test kitchens' highest rating.

Recipe by Cooking Light January 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.

  • Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.

  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.

  • Bake at 350° for 15 minutes or until puffy and set. Sprinkle with powdered sugar.

Nutrition Facts

206 calories; calories from fat 24%; fat 5.5g; saturated fat 3g; mono fat 1g; poly fat 0.3g; protein 5.2g; carbohydrates 34.1g; fiber 2.3g; cholesterol 55mg; iron 1mg; sodium 75mg; calcium 33mg.
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