Ingredients:
- Nonstick cooking spray
- 4 oz semi sweet chocolate, chopped
- 1/2 cup whipping cream
- 4 egg whites
- 2 Tbs sugar
Preparation:
Preheat oven to 400 degrees. Coat insides and rims of four 6 oz ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet, set aside.
In a small microwave safe bowl, combine chocolate and cream. Micro-cook on 100 percent power for 1 1.2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
In a medium mixing bowl, beat egg whites with an electric mixer on medium seed until foamy. gradually add sgar, beating until soft peaks form (tips curl)
Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 miutes or until a knife inserted near the center of souffles come out clean. Serve immediately. To serve, open the centers of the souffles with two spoos and pour in remaining chocolate mixture. Makes 4 servings.
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