Chocolate Soufflé

Cheater's Guide Chocolate Soufflé

From Good Housekeeping

Calories	275

Serves: 4

Total Time: 25 min

Prep Time: 10 min

Oven Temp: 375

Ingredients

• 4 ounce(s) bittersweet chocolate chips (scant 1 cup)
• 1/3 cup(s) sweetened condensed milk
• 3 large eggs, separated
• 2 tablespoon(s) confectioners' sugar

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Directions

1. Preheat oven to 375 degrees F. Generously coat four 4-ounce ceramic or glass ramekins with nonstick baking spray with flour.  (NOTE:  I used regular spray and then dusted the ramekins with powdered sugar)
2. In microwave-safe large bowl, microwave chocolate chips on High in 20-second increments, stirring, until just melted (1 to 2 minutes). Remove from microwave; with wire whisk, whisk in condensed milk. Whisk in 2 egg yolks until blended; refrigerate remaining egg yolk for another use.
3. In another large bowl, with mixer on medium speed, beat egg whites until medium-stiff peaks form (3 to 4 minutes). Add one-third beaten whites to chocolate mixture, and whisk gently until incorporated. With rubber spatula, gently fold in remaining whites until just incorporated. Divide batter among prepared ramekins. If preparing ahead of time, cover with plastic wrap and refrigerate until ready to bake. (Uncover before baking.)
4. Sift confectioners' sugar over tops. Place ramekins in jelly-roll pan for easier handling. Bake 11 to 13 minutes or until tops rise about 1 inch above rim; do not open oven while baking. Serve immediately.  (NOTE:  Mine seemed to take a little longer to bake, but it could be because they were in the refrigerator for about 4 hours first)