Fudgy Soufflé Cake With Warm Turtle Sauce
"Cooking Light November 2000"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- butter-flavored cooking spray
- 1⁄4 teaspoon sugar
- 1⁄2 cup unsweetened cocoa
- 6 tablespoons hot water
- 2 tablespoons stick margarine
- 3 tablespoons all-purpose flour
- 3⁄4 cup 1% low-fat milk
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 4 large egg whites
- 3 tablespoons sugar
- 6 tablespoons fat-free caramel topping
- 3 tablespoons chopped pecans, toasted
directions
- Preheat oven to 375°.
- Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.
- Combine cocoa and hot water in a bowl. Stir well; set aside.
- Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.
- Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.
- Bake at 375° for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.
- Warm Turtle Sauce.
- Place caramel syrup in a small bowl; microwave at HIGH 30 seconds or until warm. Stir in pecans.
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RECIPE SUBMITTED BY
I had the privilege of growing up in Ethiopia and Ghana as a young child, settling into the Charlotte, North Carolina area as a teen, and now my husband and I are missionaries living in southwest Germany. My parents live in Kenya and my sister lives in the Middle East. Family reunion cookouts are FUN!
I’ve got a wonderful husband and a 8 year old son. I love traveling (go figure!), reading historical fiction, archeology and action movies.
We all love to eat! My dh is more of a meat and potato’s guy, but I’ve introduced him to all kinds of eclectic foods.
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