Individual Chocolate Souffle Cakes

This was like eating a sweet billowy cloud made out of chocolate; airy, delicate, and light. And great for people watching after their health! I made these for my mom and dad, and to my surprise, my dad asked for seconds! He never does that -- at least not for sweet things.

Individual Chocolate Souffle Cakes
from cooking light

Ingredients
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch processed cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Preheat oven to 350°. Coat two 6-ounce or four 3-ounce ramekins, sprinkling each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Stir for 2 minutes until smooth. Transfer the mixture into a medium bowl and cool 4 minutes. Stir in vanilla.

Beat the egg white in a medium bowl at high speed until soft peaks form. 1 teaspoon at a time, add the remaining 2 tablespoon sugar until stiff peaks form. Take care not to overbeat. Gently stir 1/4 of the egg white mixture into the chocolate mixture, then gently fold in the remaining egg white mixture. Spoon the mixture into the prepare ramekins. Sharply tap the ramekins a couple of times to level. Transfer the ramekins to a baking sheet and bake for 15 minutes until puffy and set. Dust icing sugar over the tops and serve immediately.