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Hot Cocoa Souffle

TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: 6 servings.
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas

Ingredients

  • 5 large eggs
  • 4 teaspoons plus 3/4 cup sugar, divided
  • 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
  • Confectioners' sugar, optional

Directions

  • 1. Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside.
  • 2. In a 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.
  • 3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.
  • 4. 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.
  • 5. Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.

Nutrition Facts

1 serving: 272 calories, 9g fat (4g saturated fat), 188mg cholesterol, 209mg sodium, 41g carbohydrate (31g sugars, 2g fiber), 9g protein.

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