Chocolate Souffle With Warm Fudge Sauce Ingredients Soufflé: Cooking spray 1/2 cup plus 2 tablespoons sugar, divided 3 tablespoons all-purpose flour 3 tablespoons unsweetened cocoa 1/8 teaspoon salt 1 1/4 cups fat-free milk 3 ounces bittersweet chocolate, chopped 1 teaspoon vanilla extract 1 large egg yolk 6 large egg whites Sauce: 1 tablespoon butter 1/3 cup sugar 2 tablespoons unsweetened cocoa 1 tablespoon all-purpose flour 1/2 cup fat-free milk 1/2 ounce bittersweet chocolate, chopped Directions Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425. To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside. Combine remaining 1/2 cup sugar, 3 tbsp flour, 3 tbsp cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces 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 (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes till a wooden pick inserted in side of soufflé comes out clean. To prepare sauce, melt butter in a small saucepan over medium high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tbsp flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés. Back