An egg yolk adds richness to the base, and beaten egg whites give this soufflé volume. Softened ice cream makes a great, quick sauce.

Elizabeth J. Taliaferro
Recipe by Cooking Light May 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup soufflé and 2 tablespoons ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set dish aside.

  • Combine milk, 1/4 cup granulated sugar, cornstarch, instant coffee granules, and salt in a small saucepan, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly. Remove from heat.

  • Gradually add hot milk mixture to egg yolk, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts.

  • Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 3 tablespoons brown sugar, 1 tablespoon at a time, beating until stiff peaks form.

  • Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into the prepared soufflé dish.

  • Bake at 375° for 25 minutes or until puffy and set. Serve immediately topped with ice cream.

Nutrition Facts

253 calories; calories from fat 29%; fat 8.2g; saturated fat 4.6g; mono fat 2.7g; poly fat 0.4g; protein 6g; carbohydrates 41.4g; fiber 1.3g; cholesterol 39mg; iron 0.9mg; sodium 122mg; calcium 81mg.