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Hot Cocoa Souffle

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé. It was so easy—and absolutely delicious. ——oan Hallford, North Richland Hills, Texas

6 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

5 eggs
4 teaspoons plus 3/4 cup sugar
1/2 cup baking cocoa
6 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups fat-free milk
2 tablespoons butter
1-1/2 teaspoons vanilla extract

Directions

Separate eggs; let stand at room temperature for 30 minutes. Coat a
2-qt. souffle dish with cooking spray and lightly sprinkle with 4
teaspoons sugar; set aside.
In a small saucepan, combine the cocoa, flour, salt and remaining
sugar. Gradually whisk in milk. Bring to a boil, stirring
constantly. Cook and stir 1-2 minutes longer or until thickened.
Stir in butter. Transfer to a large bowl.
Stir a small amount of hot mixture into egg yolks; return all to the
bowl, stirring constantly. Add vanilla; cool slightly.
In another large bowl with clean beaters, beat egg whites until stiff
peaks form. With a spatula, stir a fourth of the egg whites into
chocolate mixture until no white streaks remain. Fold in remaining
egg whites until combined.
Transfer to prepared dish. Bake at 350° for 40-45 minutes or

2 of 2

Hot Cocoa Souffle (continued)

Directions (continued)

until the top is puffed and center appears set. Serve immediately.
Yield: 6 servings.

Nutrition Facts: 1 serving equals 272 calories, 9 g fat (4 g saturated fat), 188 mg cholesterol, 209 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein.