INGREDIENTS

INSTRUCTIONS

From:  Mart Johanson <johanson@fox.nstn.ca>
Date: Mon, 06 May 1996 15:07:44 -0700
Recipe by: Chocolate and the Art of Low-Fat Desserts (Alice Medrick)
1. Position the rack in lower third of the oven and preheat to 350 degrees.
Spray 4-5-ounce souffle cups with vegetable oil spray. If you are sugaring
cups, pour a little granulated sugar in 1 souffle cup and tilt it to coat t
bottom and sides. Tap out excess sugar into the next cup and continue until
all the cups are sugared.
2. Sift the powdered sugar, cocoa, and flour into the top of a double boile
Add the milk and 1/2 cup water and whisk until smooth. Cook over gently
simmering water, whisking continuously, for about 10 minutes, or until
thickened. Remove from heat. Set aside.
3. Beat the egg whites with the cream of tartar on medium speed until soft
peaks form. Gradually sprinkle in sugar, beating at a high speed until stif
but not dry.
4. Whisk the egg yolks and vanilla into the chocolate mixture. Fold about a
quarter of the egg whites into the chocolate mixture to lighten it. Fold in
the remaining whites. Divide mixture evenly among the cups. It can come to
about 1/2 inch below the rims. Soufflés may be cooled, covered, and
refrigerated for up to 1 day.
5. Place the cups on a baking sheet and bake for 15 to 17 minutes (19 to 20
minutes if souffles were prepared in advance and refrigerated), or until
souffles have puffed well above the cups and a bamboo skewer or toothpick
inserted from the side deep into the center comes out with moist crumbs
clinging to it. Do not overbake.
6. To serve: Sieve a little powdered sugar over each souffle and serve
immediately.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #73
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”