Monday, December 1, 2008
To serve four, use 5 teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpse flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar
1. Preheat oven to 350
2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 1/4 teaspoon granulated surgar.
3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
4. Place egg white in 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 from (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 at 350 for 15 minutes or until puffy and set. Sprinkle each souffle with 1/2 teaspoon powdered sugar. Serve immediately.
Yield: 2 servings (serving size: 1 souffle).