Individual Chocolate Souffle Cakes – a delicious recipe with cooking spray, sugar, flour, dutch, nonfat milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
3
Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
4
Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
5
Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
6
Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.
138
kcal
Calories
4
g
Fat
25
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cooking spray, 4 1/2 tablespoons sugar, 1 tablespoon flour, 1 1/2 tablespoons dutch process cocoa, and more.
Yes, Individual Chocolate Souffle Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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