Chocolate  Souffle






6 teaspoons plus 1 tablespoon granulated sugar, divided

1 cup light corn syrup

1/2 cup baking cocoa

4 eggs, separated

1 teaspoon vanilla extract

confectioners sugar






Preheat oven to 375 degrees.


Separate eggs; let stand at room temperature for 30 minutes.


Coat six 6 oz. souffle dishes with cooking spray.

Sprinkle 1 teaspoon of sugar into each dish; set aside.


In a large bowl, whisk the corn syrup, cocoa, egg yolks and vanilla until blended; set aside.


In a large bowl with clean beaters, beat egg whites and extracts

on medium speed until soft peaks form.

Gradually beat in remaining sugar on high until stiff peaks form.


Gently fold 1/4 of the egg white mixture into chocolate mixture; fold in remaining egg white mixture.


Spoon batter into prepared dishes.


Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.


Dust with confectioners sugar.


Serve warm.


Serves 6






Lemon  Pudding  Souffle






1 egg, separated

1/3 cup granulated sugar

1/3 cup milk

1 tablespoon butter, melted

1 tablespoon all-purpose flour

dash salt

2 tablespoons lemon juice

1/2 teaspoon grated lemon peel






In a small bowl, beat egg yolk until slightly thickened.

Gradually add sugar, beating until thick and lemon-colored.

Beat in the milk, butter, flour and salt.

Stir in lemon juice and peel.


In a small bowl, beat egg white until stiff peaks form.


With a spatula, stir 1/4 of the egg white into lemon mixture until no white streaks remain.

Fold in remaining egg white until combined.


Divide between two ungreased 6 oz. ramekins or custard cups.


Place in an 8 inch square baking dish; add 1 inch of hot water to dish.


Bake for 25 to 30 minutes or until tops are golden brown.


If desired, sprinkle with coarse sugar.


Serve immediately.



Serves 2






Chocolate  Bread  Pudding






2 squares (1 ounce each) semi-sweet chocolate

1/2 cup half-and-half cream

1 egg

2/3 cup granulated sugar

1/2 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

4 slices day-old bread, crusts removed and cut into cubes (about 3 cups)

confectioners sugar or whipped cream (optional)




Preheat oven to 350 degrees.


In a saucepan, melt chocolate over low heat.

Remove from the heat and stir in cream until smooth; set aside.


In a large bowl, beat egg.

Add sugar, milk, vanilla and salt; mix well.

Stir in chocolate mixture.


Add bread cubes and toss to coat.

Let stand for 15 minutes.


Spoon into two greased 2 cup souffle dishes.

Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean.


If desired, sprinkle with confectioners sugar or top with a dollop of whipped cream.



Serves 2








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