- Cooking spray
- 4-5 tablespoons sugar, divided
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons cocoa
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 1 egg white
Kahlua Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon Kahlua
- Preheat oven to 350°.
- Coat two 6-ounce ramekins with cooking spray and sprinkle each with about 1 teaspoon sugar, coating all sides.
- Combine 2 tablespoons sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Remove from heat and cool for 4 minutes. Stir in vanilla.
- Beat egg white at high speed until soft peaks form. Add 2 tablespoons sugar, 1 teaspoon at a time and beat until stiff peaks form (do not overbeat).
- Gently fold a cup of egg white mixture into chocolate mixture; then gently fold in remaining egg white mixture. Spoon into prepared ramekins and tap them a couple of times to level the batter.
- Place ramekins on a baking sheet and bake in the preheated oven for 15 minutes or until puffy and set.
- Sprinkle warm cakes with powdered sugar and serve immediately with whipped cream and fresh raspberries, if desired.
- While soufflés are baking, place a metal mixing bowl and metal whisk into the freezer for 5-10 minutes.
- Remove from freezer and pour powdered sugar into bowl along with heavy whipping cream. Whisk (or beat with an electric mixer on high) until stiff. Incorporate Kahlua (may substitute a teaspoon of vanilla). Serve immediately on top of warm soufflés. Refrigerate any leftovers.
- each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
Cooking Light, 2007
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 428 Total Fat: 22g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 53mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 1g Sugar: 43g Sugar Alcohols: 0g Protein: 5g