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Bittersweet Chocolate Souffles

December 2, 2019 by Lee Leave a Comment

 

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Bittersweet Chocolate Souffles

Course: Dessert
Servings: 8
Author: Cooking Light, Jan 2002

Ingredients

  • 2 tablespoons granulated sugar
  • 3/4 cup granulated sugar divided
  • 1/2 cup cocoa
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 3 ounces bittersweet chocolate finely chopped
  • 1 tablespoon powdered sugar
  • whipped cream

Instructions

  • Preheat oven to 350 degrees.
  • Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2
  • tablespoons granulated sugar.
  • Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small
  • saucepan. Gradually add milk, stirring with a whisk until blended. Bring
  • to a boil over medium heat; cook until thick, stirring constantly. Remove
  • from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks.
  • Spoon chocolate mixture into a large bowl; cool.
  • Place egg whites in a large bowl; beat with a mixer at high speed until
  • foamy. Gradually add 1/4 cup granulated sugar and cream of tartar,
  • beating mixture until stiff peaks form. Gently stir one-fourth of egg
  • white mixture into chocolate mixture; gently fold in remaining egg white
  • mixture and the chopped chocolate. Spoon into prepared ramekins.
  • Bake at 350 degrees for 15 minutes or until puffy and set. Sprinkle with
  • powdered sugar and garnish with whipped cream.

Notes

Recipe By: Cooking Light, January 2002
Serving Size: 8

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Zucchini Brownies

Filed Under: Dessert

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