2 tbsp cocoa powder plus extra to serve
1 tbsp self-raising flour or gluten-free self-raising flour
80 ml skim milk
2 tbsp caster sugar
½ tsp ground cardamom
2 eggs, separated
1 eggwhite (from 50g egg)
4 small scoops low-fat vanilla ice-cream, to serve
- Preheat oven to 200°C (fan-forced). Spray four 185ml (¾ cup) ovenproof ramekins with cooking spray. Put on an oven tray.
- Sift cocoa powder and flour into a small saucepan. Stir to combine. Gradually whisk in milk until the mixture is smooth. Put pan over a medium heat and cook, whisking, for 2-3 minutes or until mixture comes to a simmer. Remove pan from heat. Whisk in sugar and cardamom. Transfer to a medium bowl. Set aside for 10 minutes to cool slightly.
- Add egg yolks to sauce and whisk until well combined. Using clean beaters, whisk the 3 eggwhites in a medium bowl until firm peaks form. Add a large spoonful of eggwhite to the cocoa mixture and mix until well combined. Add remaining eggwhite to cocoa mixture and fold in until just combined.
- Spoon mixture equally between the prepared dishes. Bake for 18-20 minutes or until mixture is puffed and set. Put 1 soufflé pudding on each serving plate. Top each with a scoop of ice-cream and dust with cocoa powder. Serve.