1/2 cup unsweetened cocoa powder
1 Tbsp butter (unsalted)
1 Tbsp canola oil (or olive or vegetable oil)
3 Tbsp wholewheat pastry flour (or whole wheat flour)
1 Tbsp hazelnuts (or almonds, crushed)
1/4 tsp ground cinnamon
3 Tbsp dark brown sugar
2 Tbsp honey
1/8 tsp sea salt
1/4 cup skim milk
4 eggs whites
3 Tbsp sugar (try date sugar)
1 Tbsp powdered sugar (for topping)
1 cup raspberries (optional, or strawberries for serving)
Preheat oven to 375 degrees.
Spray 4 individual souffle dishes or ramekins with cooking spray.
In a small bowl, add the cocoa and 6 Tbsp of hot water. Stir well until smooth and set aside.
In a small saucpan over medium heat, melt the butter. Add the oil and stir.
Add the flour, hazelnuts (or almonds), and cinnamon and cook for one minute.
Next add the brown sugar, honey and salt and stir to combine.
Gradually add the milk and cook until beginning to thicken about 3 minutes.
Remove the pan from the heat and stir in the cocoa/ water mixture. Let it cool for a few minutes.
In a large bowl, use an electric mixer on high and beat the egg whites for about one minute or until foamy. Add the sugar (or date sugar), 1 Tbsp at a time, and continue to beat with the mixer until the egg mixture is stiff (until stiff peaks form).
Add half of this creamy egg white mixture to the pan with the chocolate. Stir until well combined and no white streaks remain. Repeat this with the remaining egg white mixture and stir until no white streaks remain.
Pour the mixture into the 4 souffle dishes and bake for 20-25 minutes.
Dust with powdered sugar and serve with fresh raspberries or strawberries.
Find This Article In