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Low Fat Chocolate Souffle Cake


3 large eggs, separated
1 cup nonfat buttermilk
1 tsp. vanilla extract
1/4 cup nonfat dry milk
1/4 cup cocoa powder
1/3 cup sugar
3 tablespoon unbleached all-purpose flour or whole wheat pastry flour

Heat the oven to 350 degrees.
In a mixing bowl, combine the egg yolks, buttermilk, vanilla, dry milk, cocoa, sugar, and flour. Blend well.

Beat the egg whites to stiff peaks. Fold them into the yolk mixture just until incorporated. Pour the batter into four 6-inch custard cups, ramekins, or individual souffle dishes. Place them in a large baking pan, and pour water into the outer pan until it comes halfway up the sides of the ramekins or souffle dishes. Bake until the tops are puffy and firm and a knife inserted in the center of the souffles comes out clean, about 40 to 45 minutes. Serve warm or at room temperature.

Makes 4 servings.

Calories 192 Fat 5 g Fiber 0 g.




STACKS, The Art of Vertical Food

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