We made these little guys to go along with our crab pasta dinner for Vday. I searched and searched for fancy desserts and (shockingly) they all required lots of time and effort. Clearly too much for a Tuesday night. We were about to give up when I stumbled upon this recipe from Cooking Light. Super quick, easy and tasty too. The one thing I would recommend is to abide by the last step - serve immediately. We had to take lots of photos and these little guys don't wait around, they start shrinking down into the ramekins relatively quickly. The faster you eat them, the more puffy dessert you have to enjoy. =)
- Cooking spray
- 4 1/2 tablespoons granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons Dutch process cocoa
- 2 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 teaspoon powdered sugar
- Preheat oven to 350°.
- Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
- Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
- Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat).
- Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.
- Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set.
- Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.