Friday, May 11, 2012

mini chocolate souffle cakes

i often come up with 'million dollar ideas'.
(am i the only one that does this?)

my most recent idea is this:
(yes, i realize by telling you this, you might steal it and make a million dollars)
create an all encompassing cooking/recipe website.
(maybe a compilation of all those currently in existence,
kind of like those travel websites that search all other sites for the best deals)
after trying a recipe you can either give it a thumbs up or thumbs down,
based on whether you liked it. (kind of like pandora)
then, based on your ratings, it chooses other recipes you might enjoy -
based on flavors, prep time, ingredients, how easy it was, etc.
basically, a tailored cookbook just for you.

genius, right?

until that exists - i just come up with this random stuff on my own
and never really know if it's gonna work out.

perfect example are these mini chocolate souffle cakes.

i thought they would be a great idea.
pretty easy and miniature, and therefore instantly adorable.

and so i tried them....
not sure if i am the problem or the recipe was the problem. LOL!
(pretty sure it was me)

they just weren't fabulous.
i was left wanting more...

(i hope those of you who are always asking for more blog posts
on failures from my kitchen really enjoy this. sheesh!) :)

cooking spray
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons cocoa powder
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

recipe via cooking light


1. preheat oven to 350° degrees.

2. coat 2 (6-ounce) ramekins with cooking spray;
sprinkle each with 3/4 teaspoon granulated sugar.

3. combine 2 tablespoons granulated sugar, flour, cocoa,
and milk in a small saucepan over medium heat.
cook 2 minutes, stirring until smooth.
spoon chocolate mixture into a medium bowl; cool 4 minutes. stir in vanilla


4. place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form.
add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time,
beating until stiff peaks form (do not overbeat).
gently stir 1/4 of egg white mixture into chocolate mixture;
gently fold in remaining egg white mixture.

tip: make sure your eggs are room temperature for better peaks!

5. spoon mixture into prepared dishes.
tap dishes 2 or 3 times to level.

(the aftermath)

6. place dishes on a baking sheet; bake at 350 degrees for 15 minutes or until puffy and set.
sprinkle each soufflé with 1/2 teaspoon powdered sugar. serve immediately.

we served ours with fresh berries :)

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