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Vegetarian decadence: Chocolate Souffle

Satisfy your sweet tooth with this decadent Chocolate Souffle recipe from BetterEats.com.

With all the new year's resolutions to eat healthier, many diet-conscious dessert lovers are feeling the pain of deprivation. Deprivation leads to ditching said new year's resolutions. So indulge a little as a way to stay on track. This Chocolate Souffle is courtesy of BetterEats.com. Note that the recipe yields only two servings, which means even if you do decide to over-indulge, you won't do as much damage as you would if you had a half-dozen of these delectable goodies.
With all the new year's resolutions to eat healthier, many diet-conscious dessert lovers are feeling the pain of deprivation. Deprivation leads to ditching said new year's resolutions. So indulge a little as a way to stay on track. This Chocolate Souffle is courtesy of BetterEats.com. Note that the recipe yields only two servings, which means even if you do decide to over-indulge, you won't do as much damage as you would if you had a half-dozen of these delectable goodies.

Chocolate Souffle

Each souffle comes in at about 330 calories.

Serves 2

Ingredients:

  • 3 tablespoons sugar, granulated, divided

  • 2-1/2 ounces chocolate, bitter or semisweet, chopped

  • 1 large egg

  • 2 large egg whites

  • 1 tablespoon heavy cream

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • Powdered sugar for garnish


Directions:

  1. Position rack in center of oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1-1/2 teaspoons sugar.

  2. Place chocolate in a small microwave-safe bowl. Microwave on medium, stirring every 20 seconds, until melted, 1 to 2 minutes.

  3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

  4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

  5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain.

  6. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

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