SO MARCH IS FINISHED...that was fast! Here we had the whole enchilada of weather..snow, a heat wave..yes really!! Into the 70's, I actually peeled off my scarf, gloves, hat, winter bundling..went semi-delirious , flung myself into springtime..really saw an overheated young thing wearing a strapless dress..they do that (the young) because nature calibrates them. I'm long since on a chillier thermastat, so I can either sneer at her or just be envious.
And then the torrents of rain sloshed the Eastern seaboard, and cars and pups and lawns bobbed along as if they were born to float. And I decided to not ever go out again, at least until I'd eaten my last strand of pasta and had noticable chocolate withdrawal. Now, today...brightness sailed in through my window..so we had endured the wettest March EVER!! Not exactly 40 days and 40 nights, but enough to attract me back to prayer. And now out of chocolate..uh oh..time to venture forth...this is what I'll be preparing, the reward for having survived March!! And it is Wednesday, my chocolate day... because! So please join me...
CHOCOLATE SOUFFLES/ FUDGE SAUCE
1/2 cup plus 2 tbls. sugar, divided
3 tbls. all-purpose flour
3 tbls. unsweetened cocoa
1/8 tsp. salt
1 1/4 cups fat free milk
3 ounces bittersweet chocolate, chopped
1 tsp. vanilla extract
1 large egg yolk
6 egg whites
1 tbls. butter
1/3 cup sugar
2 tbls. unsweetened cocoa
1 tbls. all purpose flour
1/2 cup fat free milk
1/2 ounce bittersweet chocolate, chopped
Preheat oven to 425 deg.. Position oven rack to the lowest position.
For souffles, lightly coat 6 (8 oz.) souffle dishes with cooking spray. Sprinkle with 2 tbls. sugar and set aside.
Combine remaining 1/2 cup sugar, 3 tbls. flour, 3 tbls. cocoa, and salt in a med. saucepan over med.-high heat, stirring with a wisk. Gradually add 1 1/4 cups milk, stirring constantly with wisk. Bring to a boil. Cook 2 min. or until slightly thick, stirring constantly. Remove from heat. Add 3 oz. chocolate, stir until smooth. Transfer mixture to a large bowl, cool to room temperature. Stir in vanilla and egg yolk.
Place egg whites in a large mixing bowl, beat at high speed with a mixer until stiff peaks form. Gently fold 1/4 of egg whites into chocolate mixture. Gently fold in remaining egg white mixture. Tap dishes on counter to level mix. Place dishes on a baking sheet, place baking sheet on the bottom rack. Immediately reduce temp. to 350 deg. Bake 40 min. or until a wooden pick inserted in the side of the souffle comes out clean.
To prepare sauce, melt butter in a small saucepan over med. heat. Add 1/3 cup sugar, 2 tbls. cocoa, and 1 tbls. flour, stir with a wisk. Gradually add 1/2 cup milk, stirring well, bring to a boil. Cook 1 min. or until slightly thick, stiring constantly. Remove from heat. Add 1/2 ounce chocolate, stirring till smooth. Serve warm with souffles.