Tonight I made souffles for the first time and they turned out great!
BITTERSWEET CHOCOLATE SOUFFLES
From Cooking Light Magazine - January 2002
YIELD - 8 servings
2 tablespoons granulated sugar
3/4 cup granulated sugar, divided
1/2 cup Dutch process cocoa
1/8 teaspoon salt
1/2 cup 1% lowfat milk
1 teaspoon vanilla extract
2 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate, finely chopped
1 tablespoon powdered sugar
Preheat oven to 350 degrees F.
Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.
Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.
Bake at 350 degrees for 15 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.