¾ c cocoa
¾ c sugar
½ c flour
¼ t salt
2 c milk
6 egg yolks
2 T butter
1 t vanilla
8 egg whites, room temperature
¼ t cream of tartar
¼ c sugar
Lightly butter 2-1/2-quart souffle dish; sprinkle with sugar. Measure length of foil to fit around dish; fold in thirds lengthwise. Oil one side, tape to outside of dish, oiled side in, allowing collar to extend 2 inches above rim.
Combine cocoa, ¾ c sugar, flour, and salt in saucepan, blend in milk gradually. Cook over medium heat stirring constantly until mixture boils, remove from heat. Gradually stir small amount of mixture into egg yolks, blend well. Return egg mixture to chocolate mixture in pan. Add butter and vanilla, stirring until combined. Set aside and cool to lukewarm.
Beat egg whites with cream of tartar to soft peaks. Add ¼ c sugar, 2 T at a time, and beat to stiff peaks. GENTLY fold 1/3 of chocolate mixture into egg whites. VERY GENTLY fold in remaining chocolate mixture, half at a time, until just combined.
Pour mixture without stirring into prepared dish; smooth top with spatula. Place dish in larger pan. Place in oven on bottom rack. Pour hot water in pan to depth of 1 inch, (be sure foil collar does not touch water. Bake at 350 for 1 hour and 10 minutes or until cake tester comes out clean. Remove foil, serve immediately with whipped cream.
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