Chocolate Soufflé
Chocolate Soufflé

This Recipe

  • Skill Level: Intermediate
  • Serves: 8
  • Start to Finish: under 1 hour
  • Prep: 20 minutes
  • Cook: 17 minutes

Nutrition Facts

Amount per serving:
Total Calories: 171kcal (9%)
  • 47mg (2%) Sodium
  • 28g Carbs
  • 4g Fiber
  • 6g (8%) Fat
  • 2g (10%) Saturated Fat
  • 20g Sugars
  • 6g Protein
  • 57mg (6%) Calcium
  • 2mg (10%) Iron
171kcal (9%)47mg (2%)28g4g6g (8%)20g6g2g (10%)
This treat gets its rich flavor from cocoa powder, which is fat-free

Ingredients:

  • For the Chocolate Soufflé:1 cup powdered sugar
  • For the Chocolate Soufflé:1/2 cup unsweetened cocoa powder
  • For the Chocolate Soufflé:2 tablespoons flour
  • For the Chocolate Soufflé:1/2 cup 2% milk
  • For the Chocolate Soufflé:1/2 cup cold water
  • For the Chocolate Soufflé:4 eggs whites, at room temperature
  • For the Chocolate Soufflé:1/8 teaspoon cream of Tartar
  • For the Chocolate Soufflé:4 teaspoons sugar
  • For the Chocolate Soufflé:3 egg yolks, at room temperature
  • For the Chocolate Soufflé:1/2 teaspoon almond extract
  • For the Chocolate Soufflé:Cooking spray
  • For the Raspberry Sauce:1 pint fresh raspberries
  • For the Raspberry Sauce:1/2 teaspoon fresh lemon juice

Directions:

Directions

Preheat over to 350°F. Sift powdered sugar, cocoa, and flour into a double boiler. Add milk and water and whisk until creamy over medium heat. Continue to gently whisk mixture, without stopping, for about 8 to 10 minutes or until it begins to thicken. Remove pan from heat and set aside. In a mixer, beat egg whites and cream of tartar until peaks begin to form. Slowly add sugar and continue to beat until still peaks form. Set aside. Blend egg yolks and almond extract into chocolate mixture. Fold in half the egg white mixture, then fold in the remaining half. Spoon batter into eight 10-ounce ramekins (mini soufflé dishes) spritzed with cooking spray, leaving a ½-inch space at the top. (You can refrigerate uncooked soufflé at this point for up to 24 hours before baking.) Place ramekins on a baking sheet and bake for 17 minutes or until soufflés are puffy but still jiggle a little in the center. Meanwhile, blend raspberries in a food processor. Stir in sugar and lemon juice. Spoon sauce over each soufflé and serve.
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