Summary:
This is a low-fat recipe for a chocolate soufflé made without oil or chocolate chips.
Preparation Method:
To make the soufflé, you first preheat the oven, butter a soufflé dish, and make a thickened mixture of the milk and flour mixture. Then, you add egg yolks and the rest of the ingredients to the mixture and beat the egg whites and cream of tartar until stiff peaks form. You then fold the egg whites into the chocolate mixture and pour the mixture into the prepared soufflé dish. Bake for 25-30 minutes, until the soufflé is puffed and golden brown, and serve immediately.
RECIPE:
Ingredients:
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 375°F (190°C). Butter a 1 1/2-quart soufflé dish.
In a medium saucepan, heat the milk until hot but not boiling.
In a separate bowl, whisk the flour and salt together.
Gradually add the flour mixture to the hot milk, whisking continuously until smooth.
Place the mixture back on medium heat and cook until it thickens, about 2 minutes.
Remove the pan from the heat and let it cool for a few minutes.
Beat the egg yolks into the mixture one at a time.
Stir in the sugar, cocoa powder, and vanilla extract.
In a large, clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
Fold a third of the egg whites into the chocolate mixture to lighten it.
Gently fold in the remaining egg whites.
Pour the mixture into the prepared soufflé dish.
Bake for 25-30 minutes or until the soufflé is puffed and golden brown. Serve immediately.
(Cream of tartar, also known as potassium bitartrate, is a white, powdery substance commonly used as a stabilizer and leavening agent in baking. It adds volume and stability to beaten egg whites.)
