MMMMM - Chocolate!! I wanted something chocolate that would be acceptable for PHASE 1 so I modified the recipe below.
----- Recipe via Meal-Master (tm) v8.01
Title: Hot Chocolate Souffles
Categories: Baking, English, Desserts
Yield: 6 servings
9 oz Semisweet chocolate, chopped
2 tb Dark rum
6 Lg Egg whites
4 Lg Egg yolks
1 tb Unsalted butter, melted
1 pn Cream of tartar
In the top of a double boiler set over simmering water, melt the
chocolate, stirring, until it is smooth. Remove the pan from the
heat, add the egg yolks, one at a time, whisking well after each
addition, and whisk in the rum and butter. Transfer mixture to a
large bowl. In a bowl with an electric mixer, beat the egg whites
with the cream of tartar and a pinch of salt until they hold stiff
peaks. Stir a quarter of the egg whites into the chocolate mixture
then fold in the remaining egg whites gently but thoroughly. Spoon
the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a
baking sheet in the middle of a preheated 400f oven for 10-12
minutes, or until they are puffed and a tester comes out nearly
clean. (A 1982 Gourmet Mag. favorite from Homewood Park, a small hotel
and restaurant in Bath, England)
Modified to SB phase 1
CHOCOLATE SOUFFLE MUFFINS
1/2 c. + 1 T. unsweetened cocoa powder
3/4 c. Splenda
1/4 c. + 2 T. veg oil
1 T. unsalted butter, melted
6 lg. egg whites
4 lg. egg yolks
one muffin tin that makes 12 pieces or a mini-muffin tin for 24 (alternately you can use ovenproof custard bowls)
In large mixing bowl melt butter and add oil. Stir to combine. Add egg yolks, one at a time, whisking after each addition. Add Splenda, mix, then add cocoa powder. Stir until thoroughly combined and no lumps remain.
Spray cooking pan/cups with non-stick spray. Preheat oven to 400 degrees.
In a separate bowl add egg whites and beat with electric mixer until they hold stiff peaks. Stir a quarter of egg whites into chocolate mixture, then fold in remaining whites thoroughly but gently. Spoon mixture into cups and bake in center of oven for 11 - 13 minutes or until puffed.
Recommendations/options (not necessarily all at the same time ):
* If you have cocoa powder that is not of the highest quality or may be a bit old, add about a coffeespoonful of granulated coffee to dissolve in the warm butter.
* add a teaspoon of vanilla extract
* 2 T. of dark rum, as in the original recipe
* use butter in place of the veg oil
When I made this I didn't have any rum, or cream of tartar (as per the original recipe) so I just omitted them. Also, I don't own an electric mixer, so I used the ole-timey hand crank kind and it got the job done.
For my baking tin, I have a mini-muffin pan that makes 12 so I filled each cup about 2/3 full and still had batter left so I put the remaining batter in 4 glass custard dishes. I found that the mini-muffins came out of the tin better when they were right out of the oven. When they cooled off they sort of stuck (even with the Pam) and I had to loosen them with a spoon.
These are sweet enough to be a treat but not very sweet. You may want to add a little splenda, but I don't know how that would affect the consistency. In my first trial run these turned out very moist and kind of "sponge cake like."
I took them to work to test out on some suspecting guniea pigs and got positive reviews. (Two of the women are diabetic and thought these would be a good thing to have)
Please write a reply if you make these, and what if any, changes you made to the recipe and how you liked them, etc. Enjoy!