Baked bittersweet chocolate soufflé
7 oz, or bittersweet variety, chooped
Regular liquid egg substitute
2 Tbsp, softened
2 cup(s), dark chocolate variety or sauce
- Place a rack in the middle of the oven and preheat the oven to 425°F. Spray a 1 1⁄2-quart soufflé dish with nonstick spray and dust with 1 tablespoon of the sugar, shaking out the excess.
- Fill a medium saucepan with 1 1⁄2 inches of water and set over medium-low heat; bring almost to a simmer. Put the chocolate in a medium bowl and set over the water; whisk until the chocolate is melted and smooth. Remove the bowl from the saucepan and whisk in the egg substitute and butter until blended; set aside.
- With an electric mixer on medium-high speed, beat the egg whites and salt in a large bowl until soft peaks form. Add the remaining 1⁄4 cup of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Whisk one-fourth of the beaten whites into the chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whites just until no streaks of white remain. Gently pour the mixture into the soufflé dish and smooth the top. Put the soufflé dish in a 9 x 13-inch baking pan. Put in the oven and add enough boiling water to the pan to reach 1 inch up the side of the soufflé dish. Bake until the soufflé is set but the center still jiggles, about 40 minutes. Serve at once with the chocolate sauce. Yields (3⁄4 cup soufflé and about 21⁄2 tablespoons chocolate sauce per serving.