* 1/2 c. sugar, divided * 1/3 c. unsweetened cocoa powder * 1/4 c. all-purpose flour * 1/8 tsp. salt * 1 c. milk * 1/2 tsp. vanilla * 4 egg whites, room temperature * 1/2 tsp. cream of tartar * 4 egg yolks
What to do:
1. Heat oven to 350°F. Mix 1/4 c. sugar, the cocoa powder, flour and salt in medium saucepan; gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in vanilla. Remove from heat. 2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foam, beating constantly, Add remaining 1/4 c. sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. 3. Stir egg yolks into reserved sauce until blended. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Carefully pour into ungreased 1-1/2 to 2-qt. soufflé dish. For a "top hat", hold metal spatula upright and make a ring in top of the soufflé mixture, 1 in. from side of dish and 1 in. deep, if desired. 4. Bake in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 min. Serve immediately
* Dust soufflé with powdered sugar and serve with whipped cream. * Follow the age-old rule "the soufflé doesn't wait for the guests, the guests wait for the soufflé." Be ready to whisk the soufflé to the table as soon as it's out of the oven.
* Serve by gently breaking the top crust into portions with two forks held back-to-back. Then lightly spoon soufflé onto plates, including some center and some crust in each serving.
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