Monday, February 21, 2011

Double Chocolate Souffles with Warm Fudge Sauce

Last weekend when we made our Valentine's Day dinner I wanted to make something fun for dessert. I love baking. I could make pies, cakes and cookies all day but the problem is I don't want it in my house tempting me. So for Valentine's Day I made individual chocolate souffles. I thought they turned out great. They puffed up the way souffles are supposed to and they were pretty easy to make, plus they aren't that bad for you. According to the directions on Cooking Lights website you can make these ahead of time and just bake before serving (which would have been better than trying to make four dishes at once).

Double Chocolate Souffles with Warm Fudge Sauce
** adapted from Cooking Light
print recipe

Serves 3
Prep/Cook Time: about an hour

Cooking spray
1/4 cup plus 1 T. sugar, divided
1.5 T. all purpose flour
1.5 T. unsweetened cocoa
1/8 tsp salt
2/3 c. fat free milk
1.5 ounces bittersweet chocolate, chopped
1/2 tsp vanilla extract
1 large egg yolk
3 large egg whites

1/2 T. butter
1/6 c. sugar
1 T. unsweetened cocoa
1/2 T. all purpose flour
1/4 c. fat free milk
1/2 ounces bittersweet chocolate, chopped

Position oven rack on the lowest setting and remove middle rack. Preheat oven to 425.

To prepare the souffles, lightly coat 3 (8 ounce) souffle dishes with cooking spray. Sprinkle evenly with 1 tablespoon sugar. Set aside.

In medium saucepan over medium-high heat combine remaining 1/4 cup sugar, 1.5 T flour, 1.5 T cocoa, and salt; stirring with a whisk. Gradually add the 2/3 cup milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly and then remove from the heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl and cool to room temperature. Stir in vanilla and egg yolk.

In large mixing bowl mix egg whites with a mixer at high speed until stiff peaks form. Gently fold in one fourth of egg whites into chocolate mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2-3 times on counter to level. Place dishes on a baking sheet; place baking sheet on bottom rack. Reduce the oven temperature to 350 and bake souffles for 40 minutes or until a wooden pick inserted in the side of the souffle comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/6 cup sugar, 1 tablespoon of cocoa, and 1/2 tablespoon of flour; stir well with a whisk. Gradually add milk and bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from the heat and add the chocolate, stirring until smooth. Serve warm with souffles. Add vanilla ice cream on top if desired.

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