So-Easy Chocolate Soufflés
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INGREDIENTS 2 tablespoons butter
2 tablespoons sugar
1 (4-ounce) semisweet chocolate baking bar
1/3 cup seedless strawberry jam
1-1/2 teaspoons vanilla extract
4 egg whitesGrease bottom and sides of 4 (6-ounce) ramekins or 4 (1 cup) stainless steel dry measuring cups evenly with butter. Lightly coat bottom and sides with sugar, shaking out excess. Place cups on a baking sheet; set aside.
Microwave chocolate and jam in a small microwave-safe bowl at MEDIUM for 1-1/2 minutes, stirring at 30-second intervals until melted. Stir in vanilla.
Beat egg whites at high speed with an electric mixer until soft peaks form. Stir about 1/3 of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spoon evenly into ramekins. Run tip of thumb around edges of each ramekin, wiping clean and creating a shallow indentation around outside edge of egg mixture. (This helps the soufflés rise higher).
Bake at 350 degrees for 18 to 20 minutes or until soufflés rise and begin to brown on top.
Makes 4 servings