Bittersweet Chocolate Soufflés

These chocolaty soufflés, which are airy and elegant, garnered out test kitchens' highest rating.

Yield: 8 servings

Ingredients

• Cooking spray
• 2  tablespoons  granulated sugar
• 3/4  cup  granulated sugar, divided
• 1/2  cup  Dutch process cocoa
• 2  tablespoons  all-purpose flour
• 1/8  teaspoon  salt
• 1/2  cup  1% low-fat milk
• 1  teaspoon  vanilla extract
• 2  large egg yolks
• 4  large egg whites
• 1/8  teaspoon  cream of tartar
• 3  ounces  bittersweet chocolate, finely chopped
• 1  tablespoon  powdered sugar

Preparation

Preheat oven to 350°.

Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.

Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.

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

Bake at 350° for 15 minutes or until puffy and set. Sprinkle with powdered sugar.

Nutritional Information

Calories:

206 (24% from fat)

Fat:

5.5g (sat 3g,mono 1g,poly 0.3g)

Protein:

5.2g

Carbohydrate:

34.1g

Fiber:

2.3g

Cholesterol:

55mg

Iron:

1mg

Sodium:

75mg

Calcium:

33mg