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Fudgy Espresso Soufflé w/Raspberry Sauce




Source of Recipe


Internet


List of Ingredients




1/2 cup cocoa powder
6 tablespoons hot water
2 tablespoons instant coffee (or 1 tbsp. instant espresso granules)
2 tablespoons butter or stick margarine
3 tablespoons flour
3/4 cup milk (the lower the fat, the fewer the calories)
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 large egg whites
3 tablespoons sugar
Cooking Spray
Seedless Raspberry Jam


Recipe



Preheat oven to 375 degrees. Combine first three ingredients and stir until smooth.

Melt butter in a small, heavy saucepan over medium heat. Add flour, cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, 1/4 cup sugar and salt. Cook 3 minutes, stirring constantly. Remove from heat and stir in cocoa mixture. Pour into a large bowl and set aside to cool slightly.

Beat egg whites at high speed until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup of the egg whites into the cocoa mixture to lighten it. Gently fold in remaining egg whites. Spoon into a 1-1/2 quart soufflé dish coated with cooking spray. Bake at 375 degrees for 45 minutes or until puffy and set.

While soufflé is baking, melt raspberry jam over low heat until liquid. Set aside until soufflé is done.
To serve, cut soufflé into 6 wedges. Spoon raspberry sauce onto the dessert plate. Place a wedge of soufflé in center of plate. Drizzle additional sauce onto soufflé. Top with a mint sprig if you feel festive!