- 1 tbsp. + 1/4 cup granulated sugar
- 7 oz. bittersweet chocolate, chopped
- 1 cup fat-free egg substitute
- 2 tbsp. unsalted butter, softened
- pinch salt
- 2 cups Dark Chocolate sauce (optional)
Makes 12 Servings (3/4 cup per serving)
- Place a rack in the middle of the oven and preheat the oven to 425 F. Spray a 1 1/2-quart soufflé dish with nonstick spray and dust with 1 tablespoon of the sugar, shaking out the excess.
- Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring almost to a simmer. Put the chocolate in a medium bowl and set over the water; whisk until the chocolate is melted and smooth. Remove the bowl from the saucepan and whisk in the substitute and butter until blended; set aside.
- With an electric mixer on medium-high speed, beat the egg whites and salt in a large bowl until soft peaks form. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Whisk one-fourth of the beaten whites into the chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whites just until no streaks of whites remain. Gently pour the mixture into the soufflé dish and smooth the top. Put the soufflé dish in a 9 x 13-inch baking pan. Put in the oven and add enough boiling water to the pan to reach 1 inch up the side of the soufflé dish. Bake until the soufflé is set but the center still jiggles, about 40 minutes. Serve at once with the chocolate sauce.
WW POINTS VALUE: 5 pts.
Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate souffles are absolutely delicious when they are done right. Bittersweet chocolate or dark chocolate can be used in this elegant dessert because bittersweet and dark chocolate is much more flavorful and are the most seductive chocolate. The soufflé will literally melt in your mouth it's that good. If you don't have egg substitute on hand, you can use a cup of whole eggs and the soufflé will taste just as good.
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