Ingredients:
1/2 cup unsweetened cocoa powder
6 tablespoons hot water
1 tablespoon unsalted butter
1 tablespoon canola oil
3 tablespoons all-purpose flour
1 tablespoon ground hazelnuts or 1 tablespoon almonds
1/4 teaspoon ground cinnamon
3 tablespoons dark brown sugar, firmly packed
2 tablespoons honey
1/8 teaspoon salt
3/4 cup 1% low-fat milk
4 egg whites
3 tablespoons granulated sugar
1 cup fresh berries ( blueberries, raspberries or strawberries)
confectioners’ sugar
Directions:
Preheat oven to 375 degrees.
Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
To the butter mixture, add the flour, ground nuts and cinnamon.
Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
Stir in brown sugar, honey and salt.
Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
Remove from heat and add the cocoa mixture.
Allow mixture to cool slightly.
In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
Then fold in the remaining egg whites, mixing only until no white streaks remain.
Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
Serve immediately.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.