Deep Dark Chocolate Souffle

1 tablespoon sugar
1/2 cup Hershey's European Style Cocoa
1/4 cup all-purpose flour
1/4 cup (1/2 stick) butter or margarine, softened
1 cup milk
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract
4 eggs, separated
Vanilla ice cream (optional)

Heat oven to 350 degrees F. Butter 6-cup souffl� dish and coat with 1 tablespoon sugar.

In medium bowl, combine cocoa and flour. Add butter and blend well. Set aside.

In medium saucepan, heat milk until very hot. Reduce heat and add cocoa mixture, beating with wire whisk until smooth and thick.

Remove from heat. Stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.

In large mixer bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons sugar and continue beating until stiff.

Stir small amount of beaten whites into chocolate mixture. Fold chocolate mixture into remaining whites. Carefully pour into prepared dish.

Bake 40 to 45 minutes until puffed. Serve immediately with ice cream.

AUTHOR: Jerseygirl