Recipe courtesy of Kathleen Daelemans
Individual Chocolate Souffles
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- Level: Intermediate
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 558 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 7 grams
- Carbohydrates
- 102 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
- Level: Intermediate
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 558 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 7 grams
- Carbohydrates
- 102 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
Ingredients
Directions
- Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
- In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
- Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.
- Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
- Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.
- Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
- Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!
