Sadie and I have a habit of finding recipes we want to try while looking at the magazines in doctor’s office waiting rooms. As slowly and as quietly as possible, we close the magazine with one hand still inside, and gently rip out the desired page. No one would ever suspect our thieving motives. We leave our faces carefully blank and often appear curious about our surroundings. Oh…That is a bad rash. A pretend cough or sneeze may occur to stifle the tearing sound should it be louder than anticipated. #supersneaky
It just so happens that technique is exactly how I came across this recipe. In 2004. I found it in Cooking Light Magazine, and guess what. IT ONLY HAS 178 CALORIES PER SOUFFLE!
Dessert served in a ramekin is by far the cutest thing ever. (You know this is true because I almost never use the word ‘cute’ as a description.) And I don’t want you to be afraid to make a soufflé. The very first time I made this recipe it was a success…and I’m not even a baker! Although the pictures look spectacular, they don’t show just how puffy these are when first removed from the oven. It’s like a chocolate softball is sitting on top of the ramekin. Love! *Note* these cannot be made ahead of time or the soufflé will fall. Serve immediately when finished baking.
1/2 cup granulated sugar, plus 5 TBS divided
1/4 cup unsweetened cocoa
2 TBS all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground red pepper (optional)
3/4 cup skim milk
3 ounces bittersweet chocolate, chopped
1 tsp vanilla extract
1 tsp coffee-flavored liqueur (such as Kahlua)
1 large egg yolk
6 large egg whites
Powdered sugar for garnish
1.) Preheat oven to 375º
2.) Coat 8 (6 ounce)ramekins with cooking spray; sprinkle with 3 TBS of granulated sugar
3.) Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until combined. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Stir in vanilla, liqueur and egg yolk.
4.) Place the cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 2 TBS granulated sugar, 1 TBS at a time, and beat until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
5.) Bake at 375º for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately.
-ciao for now-