Chocolate Soufflès for Two
(based on this recipe)
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar
Preheat oven to 350°. Coat 2 (6-ounce) ramekins with butter; sprinkle each with 3/4 teaspoon granulated sugar. Combine 2 tablespoons granulated 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. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon 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. 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. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
These past few days have been a whirlwind here in sunny (read: infernally hot) Barletta! Yesterday we had a giant beach barbecue with our toes in the sand, the day before that was Monica’s raucous bachelorette party, tomorrow is Monica + Peppe’s wedding (oh my god I can’t believe it) and after we all sleep over at their seaside venue for two nights, I will be leaving town for two glorious months in the states!
That’s basically why yesterday, amongst packing and waxing and mental preparation I needed these soufflès.
p.s. I love my facebook fans. That's why there's a new recipe up just for you!