I started with the dessert souffle recipe from Mark Bittman’s How to Cook Everything (page 675, the original recipe is for lemon souffle). This is how I changed it to make one individual ramekin of chocolate souffle:
6 pkts stevia in place of 1/4 c sugar
1 egg, separated, + 2 T egg whites
1 oz Ghiradelli unsweetened chocolate
Grease the ramekin with butter. Preheat the oven to 350. Whisk the egg yolk with 4 pkts of the stevia until lemony colored and thick. Melt the chocolate, cool a bit, then whisk into the yolk. Beat the egg whites until soft peaks form. Add the remaining 2 pkts of stevia, then beat until whites are very stiff but still glossy. Fold the whites into the chocolate. Bake in the ramekin for about 15 minutes. Eat right away. Yummy!
For an after dinner dessert, this is wonderful with 1/2 cup frozen stawberries or other berries, thawed, then heated a little with another pkt of stevia, and mashed. Pour the berry sauce over the souffle.