East Jefferson General Hospital

Chocolate Soufflé Cupcakes

Makes 12 cupcakes

These flourless cupcakes puff as they bake, then immediately collapse into silky deep-chocolate treats. Serve warm or at room temperature--as is, or with fresh raspberries, or sorbet.

Per cupcake: 137 calories, 4.1g protein, 14.3g carbohydrate, 1.2g dietary fiber, 7.8g total fat (3.1g saturated fat), 39mg cholesterol, 89mg sodium, Carbohydrate choices: 1

Ingredients

  • ½ cup slivered almonds
  • 7 tablespoons granulated sugar
  • 3 ounces quality bittersweet chocolate, such as Toblerone® or Lindt®
  • 1 tablespoon trans fat-free spread, such as Smart Balance®
  • 2 tablespoons unsweetened cocoa powder
  • 2 large egg yolks
  • ½ cup lowfat sour cream
  • 2 teaspoons instant coffee dissolved in 1 teaspoon hot water
  • 1 teaspoon pure vanilla extract
  • 5 large egg whites, at room temperature
  • ¼ teaspoon salt
  • 1 teaspoon powdered sugar

PREHEAT the oven to 350°F. In a food processor or blender, process the almonds with 1 tablespoon of the granulated sugar until ground to a fine powder.

CHOP the chocolate; place it in a large microwaveable bowl with the spread; microwave at 15-second intervals to melt (or melt in a double boiler on the stovetop). Cool to lukewarm. Whisk in 4 tablespoons of the granulated sugar, the ground almonds, cocoa, egg yolks, sour cream, coffee, and vanilla.

BEAT the egg whites and salt with an electric mixer at medium speed until they hold soft peaks. Increase to high speed and gradually beat in the remaining 2 tablespoons of granulated sugar until the peaks are stiff and glossy.

FOLD about ¼ of the beaten egg whites into the batter (to lighten it); then fold in the remaining egg whites, just until combined. Spoon the batter into a nonstick muffin tin, or one coated very well with nonstick spray. Do not use paper liners.

BAKE until a toothpick inserted near the center catches a few moist crumbs, 18 to 22 minutes. (The cakes will sink when they come out of the oven, but the interiors will be moist and custardy.) Cool for 10 minutes. Loosen the edges with a knife to remove the cakes from the tin. Dust with powdered sugar.