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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.

Karen Levin
Recipe by Cooking Light January 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 wedge and 2 tablespoons sauce)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Combine first 3 ingredients, stirring until smooth.

  • 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.

  • 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.

  • Bake at 375° for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.

Nutrition Facts

196 calories; calories from fat 24%; fat 5.2g; saturated fat 1.5g; mono fat 1.8g; poly fat 1.3g; protein 6.2g; carbohydrates 31.3g; fiber 1.8g; cholesterol 2mg; iron 1.8mg; sodium 149mg; calcium 61mg.
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