Mocha soufflé
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Enjoy this sweet famous French dish any night of the week. We suggest that you serve immediately so they don’t deflate!
Ingredients
Reduced fat oil spread
1 tsp
Caster sugar
1 tsp
Caster sugar
1 tbs, plus extra 1 tbs for egg whites
Egg white
4 medium
Reduced-fat vanilla custard
200 ml
Cocoa powder
3 tsp, 1 tsp is extra to dust
Coffee and chicory essence, concentrate
2 tsp
Instructions
1
Place a large baking tray on the top shelf of the oven. Preheat oven to 180°C or 160°C fan-forced. Lightly grease six 2/3-cup (160ml) capacity ovenproof dishes with spread. Lightly dust with 1 teaspoon sugar, turning to coat sides.
2
Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Gradually add extra sugar, beating for 30 seconds or until sugar has dissolved.
3
Meanwhile, whisk custard, cocoa and essence in a small bowl until combined. Gently fold custard mixture into egg white mixture.
4
Divide mixture evenly among prepared dishes. Place on tray in oven and bake for 18–20 minutes or until puffed and light golden. Serve immediately dusted with extra cocoa.
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