Recipe(tried): Dark Chocolate Souffle

DARK CHOCOLATE SOUFFLE

3 tablespoons plus 1/2 cup white granulated sugar, divided use
1/2 cup Dutch-process cocoa powder
1/4 cup all-purpose flour
1/4 cup butter or margarine, softened
1 cup whole milk
1 teaspoon vanilla extract
4 large eggs, separated
1 French vanilla ice cream (optional, for serving)

Preheat oven to 350 degrees F. Lightly butter a 6-cup souffle dish, then coat the dish with 1 tablespoon of sugar and reserve.

In medium mixing bowl, combine the cocoa powder and flour. Add the 1/4 cup softened butter and blend well. Set aside.

In medium saucepan, warm the milk until very hot. Reduce heat and add cocoa mixture, beating with wire whisk until smooth and thick. Remove the mixture from the heat source and stir in 1/2 cup sugar and the vanilla extract.

Let the mixture cool slightly and add the egg yolks, one at a time, beating well after each addition. Cool the mixture to room temperature.

In large mixer bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons of sugar and continue beating until stiff peaks form. Fold a small amount of beaten whites into chocolate mixture to temper. Fold chocolate mixture into remaining whites. Carefully pour the souffle into the prepared dish.

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

Makes 6 servings