Chocolate Soufflé

Chocolate Souffle


Serves: 2

  • butter or nonstick cooking spray
  • 4 1/2 tablespoons granulated sugar, divided.
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons cocoa (Dutch or regular is fine.)
  • 2 tablespoons milk, (you can use fat-free if you like)
  • 1/4 teaspoon vanilla extract
  • 1 large egg WHITE
  • 1 teaspoon powdered sugar (for garnish)

Preparation method

Prep: 10 mins     | Cook: 15 mins

  1. Preheat oven to 350 degrees F.
  2. Coat 2 (6-ounce) ramekins with a generous amount of butter or cooking spray; sprinkle each with granulated sugar.
  3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a saucepan over medium heat. Cook 2 minutes, stirring until smooth. Turn off heat, let cool for about 4 minutes and then stir in vanilla.
  4. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons of sugar, then beat until very stiff peaks form. Be careful not to OVER beat.
  5. Fold, or just scoop out egg whites and it and to the chocolate mixture. Stir in with the spoon, DO NOT MIX with a mixer.
  6. Sharply tap sides of ramekins to even out mixture, so they rise evenly.
  7. Place them on bottom rack of oven on top of a baking sheet in case of spilling.
  8. Bake for 15 – 20 minutes.
  9. Remove garnish with powdered sugar, and serve immediately.