*  Exported from  MasterCook  *

                            Chocolate Souffles

Recipe By     : Alice Medrick
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  tb            Sugar (optional)
   1      c             Powdered sugar
     1/2  c             Unsweetened cocoa powder --
                        - Dutch process
   2      tb            Flour
     1/2  c             Milk (1%)
   4                    Egg whites -- room temperature
   1      ds            Cream of tartar
   2                    Egg yolks
     1/2  ts            Vanilla extract
   3      tb            Powdered sugar -- for garnish

Position the rack in lower third of the oven and preheat to 350 F.
Spray 4 to 5 oz souffle cups with vegetable oil spray. If you are
sugaring the cups, pour a little granulated sugar in 1 souffle cup
and tilt it to coat the bottom and sides. Tap out excess sugar into
the next cup and continue until all the cups are sugared.

Sift the powdered sugar, cocoa, and flour into the top of a double
boiler. Add the milk and 1/2 cup water and whisk until smooth. Cook
over gently simmering water, whisking continuously, for about
10 minutes, or until thickened. Remove from heat. Set aside.

Beat the egg whites with the cream of tartar on medium speed until
soft peaks form. Gradually sprinkle in sugar, beating at a high speed
until stiff but not dry.

Whisk the egg yolks and vanilla into the chocolate mixture. Fold
about 1/4th of the egg whites into the chocolate mixture to lighten
it. Fold in the remaining whites. Divide mixture evenly among the
cups. It can come to about 1/2" below the rims. Souffles may be
cooled, covered, and refrigerated for up to 1 day.

Place the cups on a baking sheet and bake for 15 to 17 minutes (19 to
20 minutes if souffles were prepared in advance and refrigerated), or
until souffles have puffed well above the cups and a bamboo skewer or
toothpick inserted from the side deep into the center comes out with
moist crumbs clinging to it. Do not overbake.

To Serve:

Sieve a little powdered sugar over each souffle and serve
immediately.

Serving ideas: Good with frozen yogurt, whipped cream, or creme
fraiche.

Recipe FROM: Chocolate and the Art of Low-Fat Desserts


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