“from "key ingredient" and "sprinkle bakes" - http://www.sprinklebakes.com/2010/03/light-and-springy-chocolate-souffles.html”

Ingredients Nutrition


  1. Preheat the oven to 375 degrees. Lightly coat six 1 cup souffle dishes or ramekins with cooking spray or coat a 6 cup souffle dish with the spray.
  2. In a small bowl combine the cocoa and hot water, stirring until smooth. Set aside.
  3. In a small heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine.
  4. Add the flour, ground almonds, and cinnamon and cook for 1 minute, stirring constantly with a whisk.
  5. Stir in the brown sugar, honey and salt.
  6. Gradually add the milk and cook, stirring constantly until thickened, about 3 minutes.
  7. Remove from the heat and stir into the cocoa mixture. Let cool slightly.
  8. In a large spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until foamy.
  9. Add the granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form.
  10. Using a rubber spatula gently fold one-third of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture , mixing only until no white streaks remain.
  11. Gently scoop the cocoa-egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center 15–20 minutes for individual souffles or 40–45 minutes for large souffle. Using a fine mesh sieve, dust the top with confectioners’ sugar. Serve immediately, garnished with the raspberries.

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