MINI CHOCOLATE SOUFFLE CAKES RECIPES

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MINI CHOCOLATE SOUFFLES RECIPE - TABLESPOON.COM



Mini Chocolate Souffles Recipe - Tablespoon.com image

Individual-sized chocolate dessert cups that look fancy but is surprisingly easy to make!

Provided by Girl Versus Dough

Total Time 40 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 7

2 1/2 tablespoons butter, softened
3 ounces semisweet chocolate chips
1/2 teaspoon vanilla extract (optional)
2 eggs , yolks and whites divided
2 tablespoons sugar (plus more for sprinkling on inside of ramekins)
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 375°F.
  • Use the 1/2 tbsp butter to thoroughly coat the insides of four 4-oz. ramekins. Fil the ramekins with sugar and dump out, tapping out the excess. The insides of the ramekins should be completely coated with sugar.
  • Over medium-high heat, bring a large saucepan halfway filled with water to a simmer. Place a medium saucepan inside the water bath, careful that the medium saucepan doesn't touch the bottom of the large saucepan (add more water if it does). Fill the medium saucepan with the chocolate chips and remaining butter and melt the mixture completely.
  • Remove from heat and stir in vanilla and egg yolks, one at a time, reserving the egg whites. Set aside.
  • In a medium bowl, combine egg whites, sugar, salt and cream of tartar. Using an electric hand mixer, whisk the egg white mixture until stiff peaks form, like a meringue.
  • Gently fold the egg white mixture in two batches into the chocolate mixture. Spoon into the ramekins, filling them 3/4 full.
  • Bake souffles about 15-20 minutes or until puffed and set. Sprinkle tops with powdered sugar if desired and serve immediately.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE SOUFFLE CAKES RECIPE - BETTYCROCKER.COM



Chocolate Souffle Cakes Recipe - BettyCrocker.com image

Yoplait® 99% Fat Free creamy vanilla yogurt provides a simple addition to these chocolate soufflé cakes – served with whipped topping - a delicious dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 15

1 oz sweet baking chocolate
1 tablespoon margarine or butter
1 teaspoon instant espresso coffee (dry)
2 egg whites
2 whole eggs, separated
1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon ground cinnamon
1/4 cup chocolate-flavored syrup
4 teaspoons powdered sugar
1/2 teaspoon instant espresso coffee (dry)
Cool Whip fat-free frozen whipped topping, thawed, if desired

Steps:

  • Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
  • In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
  • In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups.
  • Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
  • In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
  • Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.

Nutrition Facts : FatContent 1 , ServingSize 1 Serving, TransFatContent 0 g

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