Fudgy souffle cake with warm turtle sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Butter-flavored cooking spray | ||
| ¼ | teaspoon | Sugar |
| ½ | cup | Unsweetened cocoa |
| 6 | tablespoons | Hot water |
| 2 | tablespoons | Stick margarine |
| 3 | tablespoons | Flour |
| ¼ | cup | 1% low-fat milk |
| ¼ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 4 | larges | Egg white |
| 3 | tablespoons | Sugar |
| 6 | tablespoons | Fat-free caramel flavored sundae syrup |
| 3 | tablespoons | Chopped pecans; toasted |
Directions
WARM TURTLE SAUCE
Preheat oven to 375F. Coat a 1½ quart souffle dish with cooking spray; sprinkle with ¼ teaspoon sugar; set aside. Combine cocoa and hot water in a bowl. Stir well; set aside. Melt margarine in a small, heavy saucepan over medium heat. Add flour, cook one minute, stirring constantly with a whisk. Add milk, ¼ cup sugar, and salt; cook three minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well.
Spoon into a large bowl; let cool slightly. Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, one tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared souffle dish. Bake at 375F for 35 minutes or until puffy and set. Remove from oven, serve warm, at room temperature or chilled with Warm Turtle Sauce. Warm Turtle Sauce: Place caramel syrup in a small bowl; microwave on HIGH 30 seconds or until warm. Stir in pecans.
Recipe by: Cooking Light Jan/Feb 1997 Posted to TNT Recipes Digest by Nancy Pallotta <nancee@...> on Apr 24, 1998