Recipe: Chocolate Souffle Cake

Chocolate Souffle Cake
From The American Institute for Cancer Research

Can't decide whether chocolate pudding or chocolate cake is your favorite? Try Chocolate Souffle Cake, which combines a bit of both. And unlike true souffles, it doesn't have to be served immediately (though you may be tempted to try it the moment it's done!).

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 Tbsp. 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 souffl 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 souffl 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.

Each of the four servings contains 192 calories and 5 grams of fat.