- Calories 196
- Caloriesfromfat 24%
- Fat 5.2g
- Satfat 1.5g
- Monofat 1.8g
- Polyfat 1.3g
- Protein 6.2g
- Carbohydrate 31.3g
- Fiber 1.8g
- Cholesterol 2mg
- Iron 1.8mg
- Sodium 149mg
- Calcium 61mg
Fudgy Espresso Soufflé with Raspberry Sauce
When this soufflé falls, it turns into a dense fudge cake. Don't worry about leftovers; they can be served at room temperature or chilled with the Raspberry Sauce.
How to Make It
Step 1
Preheat oven to 375°.
Step 2
Combine first 3 ingredients, stirring until smooth.
Step 3
Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.
Step 4
Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart soufflé dish coated with cooking spray.
Step 5
Bake at 375° for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.
You May Like
