Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rebecca Broida Gart
Recipe by Cooking Light September 2000

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Credit: Rachel Johnson

Recipe Summary test

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat 2 (8-ounce) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.

  • Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla.

  • Beat egg white and cream of tartar at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake at 350° for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

Nutrition Facts

188 calories; calories from fat 19%; fat 3.9g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.6g; protein 5.4g; carbohydrates 33g; cholesterol 110mg; iron 1.4mg; sodium 41mg; calcium 40mg.
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