Individual Chocolate Souffle Cakes Recipe

Ingredients for Individual Chocolate Souffle Cakes

• Cooking Spray
• 4 teaspoons granulated sugar + ½ teaspoon powdered sugar
• 5 teaspoons all-purpose flour
• Dutch Process Cocoa
• Nonfat Milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• Powdered Sugar

How to Make Individual Chocolate Souffle Cakes

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