Ingredients for Individual Chocolate Souffle Cakes
- Cooking Spray, as needed
- 5.5 teaspoons granulated sugar
- 5 teaspoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1 teaspoon powdered sugar
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How to Make Individual Chocolate Souffle Cakes
- Preheat oven to 350°F (175°C).
- Lightly grease two 6-ounce ramekins with cooking spray.
- Sprinkle ¾ teaspoon granulated sugar into each ramekin.
- In a small saucepan, whisk together 2 teaspoons granulated sugar, 5 teaspoons all-purpose flour, 2 tablespoons unsweetened cocoa powder, and ¼ cup milk.
- Cook over medium heat for 2 minutes, stirring constantly until smooth and thickened.
- Pour the chocolate mixture into a medium bowl and let cool for 4 minutes.
- Stir in 1 teaspoon vanilla extract.
- In a clean, dry medium bowl, beat 2 large egg whites with an electric mixer on high speed until soft peaks form.
- Gradually add 2 teaspoons granulated sugar, 1 teaspoon at a time, beating until stiff, glossy peaks form.
- Gently fold ¼ of the egg white mixture into the chocolate mixture to lighten it.
- Gently fold in the remaining egg white mixture until just combined. Do not overmix.
- Spoon the batter evenly into the prepared ramekins.
- Tap the ramekins sharply on the counter 2-3 times to release any large air bubbles.
- Place the ramekins on a baking sheet.
- Bake for 15-20 minutes, or until the soufflés are puffed and set around the edges.
- Sprinkle each soufflé with ½ teaspoon powdered sugar immediately after removing from the oven.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
122g
Fat
1g
Carbs
11g