Chocolate soufflŽs

 
                             Chocolate SoufflŽs
 
 Recipe By     : Chocolate and the Art of Low-Fat Desserts (Alice Medrick)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3  tablespoons   sugar -- optional
    1      cup           powdered sugar
      1/2  cup           unsweetened cocoa powder -- Duch process
    2      tablespoons   flour
      1/2  cup           1% milk
    4                    egg whites -- room temperature
    1      dash          cream of tartar
    2                    egg yolks
      1/2  teaspoon      vanilla extract
    3      tablespoons   powdered sugar -- for garnish
 
 1. Position the rack in lower third of the oven and preheat to 350 degrees.
Spray 4-5-ounce soufflŽ cups with vegetable oil spray. If you are sugaring
the cups, pour a little granulated sugar in 1 soufflŽ cup and tilt it to
coat the bottom and sides. Tap
   out excess sugar into the next cup and continue until all the cups are
 sugared.
 2. Sift the powdered sugar, cocoa, and flour into the top of a double boiler.
Add the milk and ¸ cup water and whisk until smooth. Cook over gently
simmering water, whisking continuously, for about 10 minutes, or until
thickened. Remove from heat. Set as
 ide.
 3. Beat the egg whites with the cream of tartar on medium speed until soft
peaks form. Gradually sprinkle in sugar, beating at a high speed until stiff
but not dry.
 4. Whisk the egg yolks and vanilla into the chocolate mixture. Fold about a
quarter of the egg whites into the chocolate mixture to lighten it. Fold in the
remaining whites. Divide mixture evenly among the cups. It can come to about
¹ inch below the rims
  . SoufflŽs may be cooled, covered, and refrigerated for up to 1 day.
 5. Place the cups on a baking sheet and bake for 15 to 17 minutes (19 to 20
minutes if soufflŽs were prepared in advance and refrigerated), or until
soufflŽs have puffed well above the cups and a bamboo skewer or toothpick
inserted from the side deep int
 o the center comes out with moist crumbs clinging to it. Do not overbake.
 6. To serve: Sieve a little powdered sugar over each soufflŽ and serve
immediately.
 
                    
 
 
 
 
 
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 Serving Ideas : good with frozen yogurt, whipped cream, or cr�me fraiche.
 
 NOTES : 'I like my soufflŽs dark and very rich in chocolate flavor, never
light and ethereal! These meet my standards--and no one will suspect how light
they really are. The bonus is that you can make them hours or even a day ahead
and simply pop them i
 nto the oven twenty minutes before serving.'