I made these last night, and for some reason, they took more than twice as long as the recipe stated to bake. I’m withholdinig a MacGourmet Rating until I figure out exactly how long they should take, and what went wrong. The flavors were good, but it was not a successful first attempt at making a soufflé.
Individual Chocolate Soufflé Cakes
Cooking Light April 2007
To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
4 ½ tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 ½ tablespoons Dutch process cocoa
2 tablespoons fat-free milk
¼ teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
Yield: 2 servings (serving size: 1 soufflé)
Nutritional information per serving:
CALORIES 152 (4% from fat); FAT 0.6g (sat 0.3g,mono 0.2g,poly 0.0g); PROTEIN 3.5g; CHOLESTEROL 0.31mg; CALCIUM 26mg; SODIUM 35mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 35.3g