Bittersweet chocolate soufflées

From Cooking Light magazine.

Cooking spray
2 Tbsp granulated sugar
3/4 cup granulated sugar, divided
1/2 cup Dutch process cocoa
2 Tbsp all-purpose flour
1/8 tsp salt
1/2 cup 1% low-fat milk
1 tsp vanilla extract
2 large egg yolks
4 large egg whites
1/8 tsp cream of tartar
3 oz bittersweet chocolate, finely chopped
1 Tbsp powdered sugar

  • Preheat oven to 350°F
  • Coat 8 (4 oz) ramekins with cooking spray, and sprinkle with 2 Tbsp granulated sugar
  • Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan.
  • Gradually add milk, stirring with a whisk until blended.
  • Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly.
  • Remove from heat; let stand 3 minutes.
  • Gradually stir in vanilla and egg yolks.
  • Spoon chocolate mixture into a large bowl; cool.
  • Place egg whites in a large bowl; beat with a mixer at a high speed until foamy.
  • Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate.
  • Spoon into prepared ramekins.
  • Bake at 350°F for 15 minutes or until puffy and set.
  • Sprinkle with powered sugar.