What's Cooking with Jean
Tuesday, June 26, 2007 Mexican Chocolate Soufflés



Please forgive me...for any of you who still might check this site. I just realized that I haven't posted since April 3rd! My confession: I got engaged on Feb 3rd and married on June 2nd.

I must also confess that marriage has presented quite a powerful change in every area of life for me, AND one of the most dramatic changes has come in the area of cooking. It is radically different to cook and bake for yourself and others (whenever the mood strikes) than cooking for a man who craves beef, potatoes, cheese, and egg sandwiches 3 times a day! Alas! I find myself trying to offer a salad, hummus, or sauteed spinach when all he truly craves is cheese melted over pasta!

Before I begin to throw some meal ideas out there for this conundrum, let me highly recommend a delicious dessert souffle recipe from Cooking Light that I made quite a few times for my parents and friends the weeks before the wedding. It was our comfort food that is also surprisingly "low" fat.

Enjoy!

Mexican Chocolate Soufflés

3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlúa)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)

Preheat oven to 375°.

Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar. (I use the 6 oz. Pyrex glass dishes.)

Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add cocoa, stirring with a whisk until smooth. Place the chocolate mixture in a large bowl; stir in vanilla, Kahlua, and egg yolk.

Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into individual dishes; sharply tap ramekins 2 or 3 times on counter to level. Place dishes on a baking sheet.

Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately. (great with strawberries and/or raspberries and a cup of coffee after dinner.)

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