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Fudgy Soufflé Cake with Warm Turtle Sauce

Cooking Light

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Good, Solid Recipe

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
Cooking Light, JANUARY 1997