Chocolate Souffle.

Chocolate souffle with semi sweet chocolate sauce and whipped cream

Ingredients for sauce:

1 square of unsweetened baking chocolate

½ cup of semi sweet chocolate baking chips

2 tbsp of low calorie margarine or butter

2 tbsp of sugar

¼ cup of water

Ingredients for souffle

1/3 c sugar

1/3 cup cocoa

¼ cup flour

1 cup milk ( I use 2%milk)

3 egg yolks

2tbsp low calorie margarine or butter

2 tsp vanilla

4 egg whites

l/4 tsp cream of tarter

l/8 tsp salt

3tbsp sugar

Semi sweet chocolate Sauce directions- melt the unsweetened chocolate, the semi sweet chocolate, and the margarine in a sauce pan until smooth. Add the sugar and then Add approx. ¼ cup of water until of desired consistency.

Souffle Directions: mix the 1/3 cup of sugar, the cocoa, and flour in saucepan. Gradually stir in the milk. Heat to boiling stirring constantly, remove from heat.  Beat egg yolks .  beat in about 1/3 of the cocoa mixture. Gradually stir in remaining cocoa mixture. Stir in the margarine and the vanilla, cool slightly. 

Place oven rack in lowest position. Heat oven to 350 degrees F. butter and sugar 6 cup souffle dish or 4 smaller ones.  Make a foil band of aluminum foil 2 inches longer than circumference of dish. Butter and sugar on side of band. Extend dish by securing band,buttered side in, around outside edge.

Beat egg whites, cream of tarter and salt in 2 ½ quart bowl until foamy.  Beat in 3tbsp of sugar, l tbsp at a time until stiff and glossy.  Do not under beat. Stir about ¼ of the egg white into chocolate mixture and fold in remaining egg whites.  Carefully pour into souffle dish or dishes. Bake the single souffle for 1 hour and 15 min. bake the individual souffles for 50 minutes. Serve immediately with whipped cream (cool whip is good too) and the chocolate sauce.

Do ahead tip, do all but the egg whites and folding in beforehand and put in the refrigerator. Then right before you want to bake them, make the egg whites last minute, fold into the cocoa batter and bake .