Vino Girl's Note:
This uses all pantry items so they can be put together any time. From Cooking Light, April 2007. If doubling the recipe, it's suggested to only use 5 teaspoons of flour.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°.
- 2Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
- 3Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat.
- 4Cook 2 minutes, stirring until smooth.
- 5Spoon chocolate mixture into a medium bowl; cool 4 minutes.
- 6Stir in vanilla.
- 7Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form.
- 8Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat).
- 9Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- 10Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.
- 11Place dishes on a baking sheet; bake for 15 minutes or until puffy and set.
- 12Sprinkle each soufflé with 1/2 teaspoon powdered sugar.
- 13Serve immediately.
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Nutritional Facts for Individual Chocolate Soufflé Cakes (For Two)
Serving Size: 1 (69 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 153.4
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.3 g
- Cholesterol 0.3 mg
- Sodium 36.1 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 1.4 g
- Sugars 30.5 g
- Protein 3.5 g