Chocolate Souffles Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Vegetable cooking spray1
 Sugar10 1⁄2 Tablespoon, divided (1/2 Cup Plus 2 1/2 Tablespoons)
 Unsweetened cocoa1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Instant espresso powder1 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Skim milk1 Cup (16 tbs)
 Egg yolks2 , lightly beaten
 Egg whites5
 Cream of tartar1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1254 Calories from Fat 152

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 374.8 mg

Sodium 395 mg16.5%

Total Carbohydrates 242 g80.7%

Dietary Fiber 25.4 g101.7%

Sugars 170.4 g

Protein 41 g82.1%

Vitamin A 9.1% Vitamin C 4%

Calcium 36.7% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray.
Sprinkle dishes evenly with 2 1/2 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar and next 4 ingredients in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture.
Gently fold remaining egg white mixture into chocolate mixture.
Spoon evenly into prepared dishes.
Bake at 375° for 15 to 16 minutes or until souffles are puffed.
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