Mexican Hot Chocolate Souffle - Atkins - 2.3NC
- Number of Servings: 2
Ingredients
1 Teaspoon unsalted butter3 Tablespoons granular sugar substitute (erythritol), divided2 Ounces sugar-free chocolate (Krisda no sugar added)2 egg yolks1 Tablespoon water, warm1 Teaspoon vanilla extract3/4 Teaspoon ground cinnamon1/8 Teaspoon cayenne pepper3 egg whites1 pinch pure powdered stevia
DIRECTIONS
Preheat oven to 400°F. Grease the bottom and up the sides of a 2-cup deep souffle dish with butter and sprinkle 1 1/2 teaspoons granular sugar substitute (erythritol) to coat all buttered areas. Set aside.
Melt the chocolate in a small bowl in a microwave at 30 second intervals until melted through. Do not overheat and stir between intervals.
In a medium bowl whisk 2 egg yolks with 1 tablespoon warm water, 1 teaspoon vanilla, 3/4 teaspoon cinnamon and 1/8 teaspoon cayenne pepper (add more if more spice is desired). Add the melted chocolate and whisk until incorporated and smooth. Set aside.
In a medium bowl whip the egg whites with 2 1/2 tablespoons granular sugar substitute (erythritol) and a large pinch of stevia to stiff peaks. Whisk a few tablespoons of the egg whites into the chocolate mixture, then quickly but gently fold in the remaining egg whites until a lighter airy mixture results and all ingredients are blended (do not over blend or you will deflate the egg whites).
Pour into the souffle dish and bake on a sheet pan for 15-18 minutes. The souffle will rise over the top of the dish and it should appear slightly jiggly but not wet in the center when shaken. Serve immediately.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LINDALEFEBVRE.
Preheat oven to 400°F. Grease the bottom and up the sides of a 2-cup deep souffle dish with butter and sprinkle 1 1/2 teaspoons granular sugar substitute (erythritol) to coat all buttered areas. Set aside.
Melt the chocolate in a small bowl in a microwave at 30 second intervals until melted through. Do not overheat and stir between intervals.
In a medium bowl whisk 2 egg yolks with 1 tablespoon warm water, 1 teaspoon vanilla, 3/4 teaspoon cinnamon and 1/8 teaspoon cayenne pepper (add more if more spice is desired). Add the melted chocolate and whisk until incorporated and smooth. Set aside.
In a medium bowl whip the egg whites with 2 1/2 tablespoons granular sugar substitute (erythritol) and a large pinch of stevia to stiff peaks. Whisk a few tablespoons of the egg whites into the chocolate mixture, then quickly but gently fold in the remaining egg whites until a lighter airy mixture results and all ingredients are blended (do not over blend or you will deflate the egg whites).
Pour into the souffle dish and bake on a sheet pan for 15-18 minutes. The souffle will rise over the top of the dish and it should appear slightly jiggly but not wet in the center when shaken. Serve immediately.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LINDALEFEBVRE.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 14.0 g
- Cholesterol: 189.1 mg
- Sodium: 90.7 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 13.1 g
- Protein: 10.0 g
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