- Double Bonus
- Active Time 15m
- Total Time 35m
Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they’re still warm from the oven.
Make Ahead Tip: Equipment: Two 10-ounce ramekins
- For Chocolate Soufflé:
- 3 tablespoons granulated sugar, divided
- 2 1/2 ounces semisweet or bittersweet chocolate, chopped
- 1 large egg, separated, plus 2 large egg whites
- 1 tablespoon heavy cream
- 1 teaspoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Confectioners’ sugar for dusting (optional)
- Tip: No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
Position a rack in the center of the oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.
Place the chocolate in a small microwave-safe bowl. Microwave on medium, stirring every 20 seconds, until melted, 1-2 minutes. (Alternatively, see "No Microwave?" below).
Whisk the egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in the flour and cinnamon until incorporated.
Beat the egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18-22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
331 calories; 15g total fat; 9g total saturated fat; 113mg cholesterol; 235mg sodium; 43g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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