2 tbs, sifted, plus extra to dust
½ cup(s), (125ml)
Reduced fat oil spread
2 tsp, melted
1 tbs, extra
20 g, 4 squares
- Place cocoa and 2 tablespoons boiling water in a small heatproof bowl, stirring to combine. Set aside.
- Place flour and 1 tablespoon cold water in a small saucepan, stirring to dissolve. Add milk, brown sugar, cinnamon and cocoa mixture. Cook over medium heat, stirring until mixture boils and thickens, then simmer for 2 minutes. Remove from heat and cool to room temperature.
- Preheat oven to 200°C or 180°C fan-forced. Lightly grease four 23- cup (160ml) capacity straight-sided ovenproof dishes with canola spread. Dust insides with sugar, shaking out excess, then place on a baking tray.
- Once cocoa mixture has cooled, stir in egg yolk. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add extra caster sugar, beating until firm peaks form. Gently fold a third of the egg white mixture into chocolate mixture, then fold in remainder. Spoon into prepared dishes, filling to the rim. Press a piece of chocolate into the centre of each, then gently level tops with a knife. Bake for 10–12 minutes or until puffed and cooked. Dust soufflés with extra cocoa powder and serve immediately.