Okay….I’m not cheating on my diet. I made this for my husband’s birthday and I used Cooking Light‘s take on it to shave off some of those calories. I can’t remember what a Souffle with all the calories and goodness in it taste like because it has been so long since I had one. I do remember thinking while at Morton’s Steakhouse over a year ago that their Soufflé was the best I ever had. Is it foamy frothy tasting or is that my imagination? Perhaps it’s just Cooking Light’s version, regardless it was yummy. Not bad for my first try at a Soufflé, I didn’t fail miserably. I wanted to dress up this Soufflé in a powdered sugar dress and put some cherry shoes on it (I love metaphors…just follow me) but the Soufflé started to sink and I wanted to get a picture of it before it dropped. I know your suppose to eat this as soon as it comes out of the oven for this very reason but I think my Soufflé was dropping too quickly. Nice little chocolate hot sauce to make me miss eating dessert since I’ve been dieting for so long and never mind the occasional cheating with the Gelato I’ve been doing at least once a month. That Gelato is so yummy looking how can I resist? It’s the way Gelato hangs at the corner of the TO mall with it’s hot self. Don’t look and you won’t want it right? … 😉 (metaphors…I love them….)
- YIELD: 6 servings (serving size: 1 soufflé and about 2 tablespoons sauce)
- COURSE: Desserts
- Cooking spray
- 1/2 cup plus 2 tablespoons sugar, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 1 1/4 cups fat-free milk
- 3 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 large egg whites
- 1 tablespoon butter
- 1/3 cup sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon all-purpose flour
- 1/2 cup fat-free milk
- 1/2 ounce bittersweet chocolate, chopped
- Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
- To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
- Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.
- Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
- To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.
Julianna Grimes Bottcher, Cooking Light
- Amount per serving
- Calories: 315
- Calories from fat: 26%
- Fat: 9g
- Saturated fat: 5.1g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.3g
- Protein: 9.1g
- Carbohydrate: 51.8g
- Fiber: 2.9g
- Cholesterol: 41mg
- Iron: 1.4mg
- Sodium: 153mg
- Calcium: 79mg