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Fudgy Soufflé Cake w Warm Turtle Sauce




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




Warm Turtle Sauce:
6 tablespoons fat-free caramel-flavored sundae syrup
3 tablespoons chopped pecans, toasted

Place caramel syrup in a small bowl; microwave at HIGH 30 seconds or until warm. Stir in pecans.


Butter-flavored cooking spray

1/4 teaspoon sugar

1/2 cup unsweetened cocoa

6 tablespoons hot water

2 tablespoons stick margarine

3 tablespoons all-purpose flour

3/4 cup 1% low-fat milk

1/4 cup sugar

1/8 teaspoon salt

4 large egg whites

3 tablespoons sugar

Warm Turtle Sauce





Recipe



Preheat oven to 375 degrees F.

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.

Combine cocoa and hot water in a bowl. Stir well; set aside.

Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.

Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.


Bake at 375 degrees F for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.