INDIVIDUAL CHOCOLATE SOUFFLES
Ingredients :
4 teaspoons sugar, to sprinkle ramekins
1 cup water
½ cup confectioner’s sugar
4 tablespoons cocoa
4 tablespoons low fat milk
3 teaspoons flour
2 eggs, separated whites from yolks
¼ teaspoon vanilla extract
¼ teaspoon cream of tartar
2 tablespoons sugar
2 teaspoons confectioner’s sugar
Cooking Spray
Preparation:
Spray 4 ramekins with cooking spray to coat and sprinkle 4 teaspoons sugar. Place ramekins on a baking sheet and reserve.
Combine water with confectioner“s sugar, cocoa, milk and yolks in top of a double boiler. Cook over simmering water until thick, stirring constantly with a whisk (approximately 10 minutes). Remove from the heat and reserve.
Beat egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons sugar and continue beating until thick.
Gradually fold egg whites into chocolate mixture.
Spoon mixture into the prepared ramekins.
Bake in preheated oven to 350°F (180°C) for 20 minutes or until set.Remove from oven and sprinkle with 2 teaspoons of confectioner’s sugar.
4 servings
188 calories per serving
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