Fudgy Soufflé Cake with Warm Turtle Sauce

No more dashing from oven to table--just bake the soufflé; then serve warm, at room temperature, or chilled. Once it's fallen, it takes on the consistency of a dense fudge cake.

Yield: 6 servings (serving size: 1 wedge and 1 tablespoon sauce)

Ingredients

• Butter-flavored cooking spray
• 1/4  teaspoon  sugar
• 1/2  cup  unsweetened cocoa
• 6  tablespoons  hot water
• 2  tablespoons  stick margarine
• 3  tablespoons  all-purpose flour
• 3/4  cup  1% low-fat milk
• 1/4  cup  sugar
• 1/8  teaspoon  salt
• 4  large egg whites
• 3  tablespoons  sugar
• Warm Turtle Sauce

Preparation

Preheat oven to 375°.

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.

Combine cocoa and hot water in a bowl. Stir well; set aside.

Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.

Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.

Bake at 375° for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.

Nutritional Information

Calories:

241 (29% from fat)

Fat:

7.8g (sat 1.7g,mono 3.3g,poly 1.9g)

Protein:

6.1g

Carbohydrate:

58.6g

Fiber:

0.4g

Cholesterol:

2mg

Iron:

1.6mg

Sodium:

182mg

Calcium:

54mg