Bittersweet Chocolate Souffles

I made these for a special dinner and they came out fabulous!  I really liked the chocolate flavor and texture.  They were also pretty simple and didn't take too much time.

Bittersweet Chocolate Souffles from Cooking Light

Prep:  20 min.  Cook:  20 min.

Cooking spray

2 tablespoons granulated sugar

3/4 cup granulated sugar, divided

1/2 cup Dutch process cocoa

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/2 cup 1% low-fat 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

1.  Preheat oven to 350.

2.  Coat 8 (4 oz.) ramekins with cooking spray, and sprinkle evenly with 2 tablespoons granulated sugar.  Place ramekins on a baking sheet.

3.  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 min.), stirring constantly.  Remove from heat and let stand for 3 min.  Gradually stir in vanilla and egg yolks.  Spoon chocolate mixture into a large bowl and cool.

4.  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 until stiff peaks form.  Gently stir 1/4 of egg white mixture into chocolate mixture.  Gently fold in remaining egg white mixture and chopped chocolate.  Spoon into prepared ramekins.

5.  Bake at 350 for 15 minutes or until puffy and set.  Sprinkle with powdered sugar.  Serve immediately.  Yield:  8 servings  Serving size:  1 souffle

CALORIES:  206   FAT:  5.5 g  FIBER:  2.3 g