Easy chocolate skillet soufflé
The texture of this very chocolaty soufflé is cloudlike. Baking this in a cast iron or another ovenproof skillet rather than in a traditional soufflé dish is a casual, rustic presentation that requires considerably less baking time too. Serve this as described or garnish with a few fresh raspberries or strawberries for a pop of color and dose of filling fiber. Reheated leftovers are reminiscent of molten chocolate cake. Divine!
7 oz, good-quality, chopped
Fat free skim milk
2 large egg(s), separated
Fat free whipped topping
10 Tbsp, (optional)
- Preheat the oven to 400°F. Spray a 10-inch ovenproof skillet with nonstick spray and sprinkle evenly with 2 tablespoons of the sugar.
- Combine the chocolate and milk in a large microwavable bowl. Microwave on high 1 minute. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the egg yolks.
- With an electric mixer on medium speed, beat the 4 egg whites and salt in a medium bowl until soft peaks form. Increase the speed to medium-high. Add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Fold one-fourth of the whites into the chocolate mixture. Gently fold in the remaining whites just until no white streaks remain.
- Gently pour the chocolate mixture into the prepared skillet. Bake until the soufflé springs back when lightly pressed in the center, 12 – 15 minutes.
- Serve at once accompanied by whipped topping if using. Leftovers can be gently warmed in the microwave on Medium-low power. Yields 1/2 cup soufflé without whipped cream per serving.