Chocolate Soufflé Recipe

DIRECTIONS

1. Preheat oven to 350°F. Grease a 1½ quart soufflé dish with 1 teaspoon butter. 
2. Melt remaining 3 tablespoons of butter in a small saucepan over medium heat. Whisk in soy flour and cook for 3 minutes, stirring constantly. Combine cream with 1/2-cup of water. Slowly add cream mixture to the butter and soy flour. Bring to a boil over high heat for 2-3 minutes. Remove from heat and stir in chocolate until melted. 
3. Separate the eggs into yolks and whites. In a large bowl, whisk eggs yolks and vanilla for 2 minutes, until slightly lighter in color. Add the chocolate mixture into the yolks and whisk until just combined. Add the remaining chocolate mixture, again whisking until just combined.
4. In another large bowl, beat whites with an electric mixer on high until frothy, about 2 minutes. Slowly add sugar substitute and continue beating until stiff peaks form, about 3 more minutes (be careful not to overbeat). 
5. Using a rubber spatula, gently fold in half of the whites into the chocolate mixture until just combined. Add the remaining whites, again folding until just combined.
6.  Pour into prepared dish and bake 25 to 30 minutes, until puffed and set , but still slightly wobbly in the center. Serve warm.