Individual Chocolate Soufflé Cakes

Ingredients:

• Cooking spray
• 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

Instructions:

1. Preheat oven to 350°.
2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
3. 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.
4. 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 the egg white mixture into the chocolate mixture; gently fold in the remaining egg white mixture. Spoon the mixture into the prepared dishes. Sharply tap the dishes 2 or 3 times to level. Place the 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.

Marcia Whyte Smart