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 soufflé dish and coat with 1 tablespoon
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
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.