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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.9
  • Total Fat: 8.2 g
  • Cholesterol: 102.4 mg
  • Sodium: 118.2 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.4 g

View full nutritional breakdown of Chocolate Soufflé - After calories by ingredient
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Chocolate Soufflé - After

Submitted by: CORNBREADANDMO
Chocolate Soufflé - After

Introduction

Soufflés can be quite intimidating from the ingredients to beating the egg whites perfectly. Here's what you need to know to have a successful soufflé: Your soufflé will rise in the oven and quick deflate at serving, so serve immediately from the oven. Your soufflé will have a nice crust on the outside and a creamy center. If you place your soufflé to the back of the oven you can sneak a peek. Don't worry about a cracked soufflé; they taste just as yummy as one that didn't crack. If esthetically you don't want cracks lower the oven temp to 375 and cook for 25 minutes.
Come enjoy your soufflé and this one has almost half the calories than most!
Soufflés can be quite intimidating from the ingredients to beating the egg whites perfectly. Here's what you need to know to have a successful soufflé: Your soufflé will rise in the oven and quick deflate at serving, so serve immediately from the oven. Your soufflé will have a nice crust on the outside and a creamy center. If you place your soufflé to the back of the oven you can sneak a peek. Don't worry about a cracked soufflé; they taste just as yummy as one that didn't crack. If esthetically you don't want cracks lower the oven temp to 375 and cook for 25 minutes.
Come enjoy your soufflé and this one has almost half the calories than most!

Number of Servings: 4

Ingredients

    1 Tbsp softened Smart Balance Butter

    1 ½ Tbsp sugar

    ½ cup unsweetened cocoa

    1 Tbsp Smart Balance Butter melted butter

    2 large Egg Yolk

    ½ cup of sugar

    ½ fl oz Instant Coffee

    Pinch of salt

    2 large Egg white

Directions

Yields four 4 oz servings
Place rack on the second to last ring in the oven. Preheat the oven to 450 degrees F.
Brush four 4 oz ramekins with softened butter and dust with sugar. Invert the ramekins and tap out the excess sugar. Place in the freezer.
Dissolve 1/2 packet of instant coffee into 1/2 cup of hot water.
Combine cocoa, unsalted butter, egg yolks, and instant coffee into mixing bowl. Whisk until smooth.

Beat egg whites on medium until foamy
Then gradually beat in sugar. Beat until shiny stiff peaks are formed.
Stir 1/3 of the egg whites into the chocolate mixture, and then fold in the remaining egg whites.
Bake until the soufflé has risen and set 15 minutes.
Dust with confectionery sugar and serve immediately.

Note: What I have found is that flourless chocolate cakes have a chalky taste to them. To lighten up your cake (and add 14 calories) you can use 2 Tbsp of unbleached flour in the flavor base.

Number of Servings: 4

Recipe submitted by SparkPeople user CORNBREADANDMO.






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