Crème de cacao is a dark, chocolate-flavored liqueur. But any fruit, nut, or coffee-flavored liqueur will work. If you prefer to leave out the liqueur, replace it with an equal amount of chocolate syrup.

Recipe by Cooking Light October 1999

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with granulated sugar. Place on a baking sheet; set aside.

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  • Combine the milk, 3/4 cup powdered sugar, cocoa, flour, and salt in a medium, heavy saucepan, and cook 5 minutes over medium heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Remove from heat; add chocolate, stirring until melted. Stir in liqueur. Gradually add chocolate mixture to egg yolks in a bowl, stirring well. Return mixture to pan. Cook 1 minute over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.

  • Preheat oven to 375°.

  • Beat the egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into the chocolate mixture; gently fold in remaining egg white mixture. Spoon the batter evenly into prepared ramekins. Bake at 375° for 23 minutes or until puffy and set. Sprinkle the souffles with 1 tablespoon powdered sugar. Serve immediately.

Nutrition Facts

172 calories; calories from fat 19%; fat 3.6g; saturated fat 1.8g; mono fat 1.2g; poly fat 0.3g; protein 5.4g; carbohydrates 30.3g; fiber 0.1g; cholesterol 56mg; iron 1.3mg; sodium 120mg; calcium 55mg.
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