Hot Cocoa Souffle
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6 servings.
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas
Ingredients
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5 large eggs
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4 teaspoons plus 3/4 cup sugar, divided
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1/2 cup baking cocoa
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6 tablespoons all-purpose flour
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1/4 teaspoon salt
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1-1/2 cups fat-free milk
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2 tablespoons butter
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1-1/2 teaspoons vanilla extract
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Confectioners' sugar, optional
Directions
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1.
Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside.
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2.
In a saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.
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3.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.
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4.
In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
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5.
Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.
Nutrition Facts
1 serving: 272 calories, 9g fat (4g saturated fat), 188mg cholesterol, 209mg sodium, 41g carbohydrate (31g sugars, 2g fiber), 9g protein.
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