Chocolate Soufflé

The good part about writing a "cooking" blog is that I get to sample all of the wonderful dishes that I prepare. The bad part about writing a cooking blog is that I get to sample all of the wonderful dishes that I prepare. As summer approaches, everyone is watching their waistlines and trying to get ready for swimsuit season, myself included. With that in mind, I have to be careful about the menus that I choose. I had initially planned on making some Brown Sugar Pecan Rolls but since I'm alone in my taste testing, I wanted to find a dessert that I could prepare in small quantity. Mind you, one day in the near future I will make those Brown Sugar Pecan Rolls because they are to die for but for today, I chose to make low calorie Chocolate Soufflés.

I had never had a chocolate soufflé before so I was pleasantly surprised at how light and fluffy they were. They melt in your mouth like cotton candy and they're great with vanilla ice cream. Let me mention a few things about my experience in preparing the chocolate soufflés. First of all, when mixing the egg whites, make sure to slowly add sugar as per the instructions. (I made the mistake of putting too much sugar in at one time and the egg whites fell flat. I had to start all over again with a fresh batch of egg whites.) Secondly, I did not fill the ramekins to the rim for fear that the soufflés would bake over the sides but I discovered that the soufflés will actually be bake upwards so you can fill the ramekins to the rim. Lastly, be careful when removing them from the oven and serve them immediately because they do tend to lose a bit of their height.  Enjoy!

Ingredients:

3 tablespoons granulated sugar, divided
2 1/2 ounces semisweet or bittersweet chocolate, chopped
1 large egg, separated, plus 2 large egg whites
1 tablespoon heavy cream
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Confectioners' sugar , for dusting (optional)

Directions:


1. Position rack in center of oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

2. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.

3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.

Nutrition Facts

Calories 331, Total Fat 15 g, Saturated Fat 9 g, Monounsaturated Fat 2 g, Cholesterol 113 mg, Sodium 235 mg, Carbohydrate 43 g, Fiber 2 g, Protein 10 g, Potassium 235 mg. Exchanges: Other Carbohydrate 3,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet