HOT CHOCOLATE SOUFFLE

Instructions

1. 1

   • 1/2 cup sugar, divided • 1/3 cup unsweetened cocoa • 1/4 cup all-purpose flour • 1/8 teaspoon salt, optional • 1/2 teaspoon vanilla • 4 eggs, separated • 1/2 teaspoon cream of tartar In covered jar or blender container, shake or blend together milk, 1/4 cup of the sugar, cocoa, flour and salt, if desired.

2. 2

   In medium saucepan over medium heat, cook, stirring constantly, until mixture boils and is smooth and thickened.

3. 3

   Stir in vanilla.

4. 4

   In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.

5. 5

   Add remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.) Stir egg yolks into reserved sauce until well blended.

6. 6

   Gently, but thoroughly, fold yolk mixture into whites.

7. 7

   Carefully pour into 1 1/2- to 2-quart souffle dish or staight-sided casserole.

8. 8

   Bake in preheated 350°F oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, about 30 to 40 minutes.

9. 9

   Serve immediately.