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Fudgy Espresso Souffl� 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 souffl� dish coated with cooking spray. Bake at 375 degrees for 45 minutes or until puffy and set.

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