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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.
- Preheat oven to 350°.
- Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
- Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat.
- Cook 2 minutes, stirring until smooth.
- Spoon chocolate mixture into a medium bowl; cool 4 minutes.
- Stir in vanilla.
- Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form.
- Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat).
- Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.
- Place dishes on a baking sheet; bake for 15 minutes or until puffy and set.
- Sprinkle each soufflé with 1/2 teaspoon powdered sugar.
- Serve immediately.