2 tablespoons granulated sugar
3/4 cup granulated sugar, divided
1/2 cup dutch process cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate, finely chopped
1 tablespoon confectioners' sugar
Preheat oven to 350°F (180°C).
Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.
Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.
Bake at 350°F (180°C) for 15 minutes or until puffy and set. Sprinkle with confectioners' sugar.
Makes 8 individual soufflés.
Date: March 1, 2003