Hot Chocolate Fudge Souffles

25 November 2009

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Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes

Per portion:
Fat  3.3g (of which saturates 1.5g)
Cals  94 calories
Carbs  12.2g (of which sugar 1.7g)  

Ingredients:

Low Fat spray oil
10 tbsp granular Canderel
40g cocoa powder
100ml hot water
25g low-fat sunflower margarine
40g plain flour
200ml semi skimmed milk
3 large egg whites
Extra Canderel for sprinkling

Method:

Heat the oven to 190C/gas 5.  Spray the inside of six good size ramekin dishes with spray oil then dust with sweetner.

Mix the cocoa with the hot water to make a smooth paste.

Put the margarine in a pan, add the flour  and milk and cook over a medium heat stirring all the time until the  mixture is smooth and thick. Remove from the heat and add the cocoa paste and the sweetner.

In a large bowl whisk the egg whites until stiff then add a table spoon to the  cocoa mixture and beat together, carefully fold in the rest.

Spoon into the prepared dishes, place on a baking tray and cook for 20 minutes or until risen and set.

Remove from the oven, sprinkle the tops with a little extra sweetner and serve at once

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