(pl) Chocolate Soufflés With White Chocolate-coffee Sauce
- Number of Servings: 12
Ingredients
# Instant Coffee, 10 grams (remove)# Coconut Milk (100gr fresh coconut 600ml water), 240 gram (remove)# Agave Syrup (1=4 sugar), 12 tsp (remove)# Splenda, 30 tsp (remove)# Cocoa, dry powder, unsweetened, 65 grams (remove)# All Purpose Flour, 0.2 cup (24 gram)# Salt, 1 dash (remove)# Chocolate Dark, 30 gram(s) (remove)# Egg Yolk, 3 large (remove)# Egg white, 6 serving (remove)# Lemon juice, 0.08 tbsp (remove)Sauce (Not calculated)# Water, tap, 1 fl oz (remove)# Chocolate White, 85 gram (remove)# Coffee liqueur, 1 fl oz (remove)
Preheat oven to 400°.
Coat 12 (4-ounce) ramekins with cooking spray; sprinkle with 2 tablespoons coffee powder. Place on a baking sheet; set aside.
Combine 1 1/2 cups milk, agave, 5 tbsp splenda, cocoa, flour, and salt in a large saucepan; cook 5 minutes over medium-high heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Cook an additional 30 seconds, stirring constantly. Remove from heat; add chocolate, stirring until melted. Gradually add chocolate mixture to egg yolks, stirring well. Return mixture to pan. Cook 2 minutes over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.
Beat egg whites and lemon juice at high speed of a mixer until foamy. Add 5 tbsp splenda, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon batter evenly into prepared ramekins. Bake souffles at 400° for 12-15 minutes or until puffy and set.
Combine white chocolate and 2 tablespoons water in a small saucepan; cook over low heat until chocolate melts. Remove from heat; stir in coffee liqueur. Cut into each souffle with a spoon; pour 1 tablespoon sauce over each souffle. Serve immediately. (73 cal., 4 fat, 7 carb., 1 prot, 17 sod.)
Number of Servings: 12
Recipe submitted by SparkPeople user RYEAXL1.
Coat 12 (4-ounce) ramekins with cooking spray; sprinkle with 2 tablespoons coffee powder. Place on a baking sheet; set aside.
Combine 1 1/2 cups milk, agave, 5 tbsp splenda, cocoa, flour, and salt in a large saucepan; cook 5 minutes over medium-high heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Cook an additional 30 seconds, stirring constantly. Remove from heat; add chocolate, stirring until melted. Gradually add chocolate mixture to egg yolks, stirring well. Return mixture to pan. Cook 2 minutes over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.
Beat egg whites and lemon juice at high speed of a mixer until foamy. Add 5 tbsp splenda, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon batter evenly into prepared ramekins. Bake souffles at 400° for 12-15 minutes or until puffy and set.
Combine white chocolate and 2 tablespoons water in a small saucepan; cook over low heat until chocolate melts. Remove from heat; stir in coffee liqueur. Cut into each souffle with a spoon; pour 1 tablespoon sauce over each souffle. Serve immediately. (73 cal., 4 fat, 7 carb., 1 prot, 17 sod.)
Number of Servings: 12
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 93.9
- Total Fat: 4.5 g
- Cholesterol: 51.2 mg
- Sodium: 18.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.1 g
- Protein: 3.9 g
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