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Chocolate Souffle Cake




Source of Recipe


Internet


List of Ingredients




3 large eggs, separated
1 cup nonfat buttermilk
1 tsp. vanilla extract
1/4 cup nonfat dry milk
1/4 cup cocoa powder
1/3 cup sugar
3 Tbsp. unbleached all-purpose flour or whole wheat pastry flour
Heat the oven to 350 degrees.

In a mixing bowl, combine the egg yolks, buttermilk, vanilla, dry milk, cocoa, sugar, and flour. Blend well.

Beat the egg whites to stiff peaks. Fold them into the yolk mixture just until incorporated. Pour the batter into four 6-inch custard cups, ramekins, or individual soufflé dishes. Place them in a large baking pan, and pour water into the outer pan until it comes halfway up the sides of the ramekins or soufflé dishes. Bake until the tops are puffy and firm and a knife inserted in the center of the souffles comes out clean, about 40 to 45 minutes. Serve warm or at room temperature.

Each of the four servings contains 192 calories and 5 grams of fat.



Recipe