Chocolate Fudge Souffle
This recipe for a chocolate fudge souffle offers a slightly lighter take on the classic dessert. It involves creating a cocoa base, folding in whisked egg whites, and baking until set. The result is a warm, airy treat that pairs nicely with a creamy accompaniment. The method is straightforward, using common baking ingredients to achieve a satisfyingly risen finish.
Ingredients
- cooking spray
- 90 g caster sugar (superfine)
- 60 g unsweetened cocoa powder
- 25 g low-fat margarine
- 3 tablespoons plain flour (all purpose)
- 170 ml skim milk
- 1/2 teaspoon salt
- 4 large egg whites
Method
- Set your oven to heat to 190 degrees Celsius. Prepare a 1/2 litre souffle dish by coating it with cooking spray and dusting it lightly with a little caster sugar.
- Mix the unsweetened cocoa powder with 90 ml of hot water in a separate bowl. Leave this to one side.
- Melt the low-fat margarine in a saucepan. Stir in the plain flour and cook for 1 minute, stirring the whole time. Pour in the skim milk and 50 g of sugar gradually, continuing to stir until the mixture thickens. Take the pan off the heat, add the salt and the prepared cocoa mixture, and stir everything together thoroughly. Allow it to cool for a few minutes.
- Use a whisk to beat the large egg whites until they form stiff peaks. Incorporate the rest of the caster sugar bit by bit, whisking after each addition. Carefully fold the cocoa base into the egg white mixture. Transfer the combined batter into the prepared souffle dish.
- Place the dish in the preheated oven and bake for 35 minutes, or until the souffle has puffed up and is set. Take it out of the oven and serve while still warm. You can accompany it with sweetened Greek yogurt or thick cream if you like.
Nutrition (per serving)
Sodium373400 mg
Recipe details
CategoryDessert
AuthorPpaperdoll
