Phyllis Frucht’s Rich & Light Chocolate Souffle
excerpted from Diet Simple (2004)
Serves 6
Ingredients:
1/2 Tbsp butter, melted
Chocolate Mixture:
2/3 C unsweetened cocoa
3/4 C sugar, plus extra for dish
1-1/2 Tbsp cornstarch
1/2 tsp ground cinnamon
1-1/2 C low-fat milk
1 tsp vanilla extract
Souffle:
7 large egg whites, at room temperature
1/2 tsp cream of tartar
confectioner’s sugar, for dusting
Whisk the cocoa, sugar, cornstarch and cinnamon together in a saucepan. Heat the milk in a separate saucepan until little bubbles appear around the perimeter of the pan (almost boiling). Stir the milk into the chocolate mixture slowly. Return to the heat and cook until sauce starts to thicken. Cover with plastic wrap to prevent a film from forming and cool.
Brush the inside of a 2 quart souffle dish with the melted butter. Chill and brush again. Sprinkle the inside of the dish with sugar and set aside.
Beat the egg whites at low speed about 20 seconds. Add the cream of tartar and beat until stiff, glossy peaks form. Stir 1/4 of the egg whites thoroughly into the chocolate mixture. Gently fold this mixture into the remaining egg whites until blended. Do not overmix.
Spoon the souffle mixture into the prepared dish. Smooth the top with a wet spatula and run your thumb around the edge to keep the rising souffle from sticking. (The souffle can be covered and refrigerated up to two hours at this point.)
Bake 15 - 20 minutes in a 400 F degree oven until puffed and slightly soft in the center. Dust with confectioner’s sugar and serve.
Nutritional Analysis for 1/6 of the souffle: 156 calories, 2.3 g fat (1.4 g saturated fat, 0.7 g monounsaturated fat, 0.1 g polyunsaturated fat), 32.8 g carbohydrate, 3.3 g fiber, 6.0 g protein, 76 g sodium
Phyllis Frucht is a chef and a teacher specializing in International cuisine from the Orient to India, Europe, the Middle East, the Caribbean, and more. She gives instruction for a lucky few in Washington, D.C. in elegant hands-on classes which include generous samplings of the foods with matching beverages and wine.
Washington Post: (from Phyllis Richman, Food Critic, on the internet/STYLE LIVE)- "Few people know more about cooking than Phyllis Frucht. I would highly recommend any classes she taught."
The Dial Press, New York City: "Phyllis Frucht is a trained cook and cooking teacher, whose interest in folklore combines with exceptional culinary knowledge."
New York Times: "In the beamed kitchen which she remodeled herself, Phyllis Frucht applies her skills as a cook. Her training includes a commercial baking course and she has taught Chinese cooking..."
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