Warm Chocolate Soufflé Cakes with Raspberry Sauce

You can make the sauce a day ahead and keep it refrigerated. Garnish soufflés with fresh raspberries or mint, if desired.

Yield: 12 servings (serving size: 1 cake and 2 tablespoons sauce)

Ingredients

• Sauce:
• 2/3  cup  granulated sugar
• 1/4  cup  fresh orange juice
• 1  (12-ounce) package frozen unsweetened raspberries, thawed
• 
  Cakes:
• Cooking spray
• 2  tablespoons  granulated sugar
• 3/4  cup  fat-free milk
• 1/4  cup  half-and-half
• 2  ounces  unsweetened chocolate, chopped
• 1/4  cup  unsweetened cocoa
• 1  teaspoon  vanilla extract
• 1 1/4  cups  granulated sugar, divided
• 1/4  cup  butter, softened
• 3  large egg yolks
• 1/4  cup  all-purpose flour (about 1 ounce)
• 1/4  teaspoon  cream of tartar
• 5  large egg whites
• 1  tablespoon  powdered sugar

Preparation

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.

Preheat oven to 325°.

Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.

Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325° for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

Nutritional Information

Calories:

273 (27% from fat)

Fat:

8.1g (sat 4.3g,mono 2.3g,poly 0.4g)

Protein:

4.5g

Carbohydrate:

48.1g

Fiber:

2.5g

Cholesterol:

64mg

Iron:

1.2mg

Sodium:

63mg

Calcium:

54mg