Wednesday, February 16, 2011

Chocolate Souffle

Makes 3. Very rich dessert - practice moderation!

Preheat oven at 325 F.

In a medium sauce pan over the stove top add together:
 - 1/2 cup heavy cream
- 2 tbsp agave syrup
- 2 tbs whole wheat flour
- 2 tbsp unsalted butter

Cook and stir for about 1-2 minutes until thickens. Remove from heat and add:
- 2 oz melted (organic) unsweetened or semi-sweet chocolate

Set aside.

Separate 2 large eggs.
Beat egg whites with an electrical mixer in a small bowl until stiff peaks form.

Once the chocolate mixture has cooled down, add the egg yolk, stirring gently.
After adding the egg yolks, incorporate the egg whites and mix gently just until blended.

Pour mixture evenly in 3 ramekins, place the ramekins into a baking pan. Carefully pour enough boiling water into the baking pan to come one third up sides of ramekins.

Bake for ~ 35 minutes or until centres are set.

Nutrients per 1 serving: Calories: 399, Total Fat: 30.4g, Sat Fat: 18.6, Trans Fat: 0g, Cholesterol: 214mg, Sodium: 69mg, Total Carbs: 24.6g, Dietary Fiber: 1.8g, Sugars: 8.4g, Protein: 6.1g

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