4 large egg whites
1/2 cup unsweetened cocoa powder (90 g)
1/3 cup dark chocolate chips (30 g)
For the sauce
100 g of semi-sweet chocolate, broken into small pieces
1/2 cup heavy cream (120 ml)
4 large egg whites
1/2 cup unsweetened cocoa powder (90 g)
1/3 cup dark chocolate chips (30 g)
For the sauce
100 g of semi-sweet chocolate, broken into small pieces
1/2 cup heavy cream (120 ml)
Preheat the oven to 400°F
In a stand mixer, beat the egg whites until soft peaks form (approximately 2 minutes)
Add the unsweetened cocoa powder and continue beating until stiff peaks form (approximately 5 minutes)
Add the chocolate and mix carefully with a spatula until the mixture is smooth
Distribute this mixture among eight 7.5 cm diameter soufflé dishes
Place the ramekins in a baking dish
Bake in the preheated oven until the soufflés rise (approximately 13 minutes)
Prepare the sauce: while the soufflés are baking, in a small saucepan, combine the chocolate and heavy cream and heat over medium heat, stirring occasionally, until the chocolate melts (approximately 2 minutes)
Remove from heat
Remove the soufflés from the oven and serve immediately with the chocolate sauce
168 calories per serving
