Becky Luigart-Stayner; Lydia DeGaris-Pursell
8 servings

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Ratings & Reviews

rok080507's Review

March 20, 2012
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!

danidell's Review

April 02, 2011
OMG - Words can not explain.....sooooo good. You would never know or imagine that these are only 6g of fat....heaven

Kvavava's Review

December 19, 2013

sailboatcook's Review

February 10, 2009
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!!!

ESmith6's Review

September 19, 2010
Wow! This is yummy. I halved the recipe and made it as written. Nobody would ever guess that it's low calorie.

Decadent but Somewhat Healthy

August 29, 2015
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.